Seashell pasta stuffed with bacon and Savoie Tomme cheese

Origin : Alpes du Nord
Conchiglionis farcis au lard et Tomme de Savoie - recette Sherpa
Preparation time
20 min
Cooking time
25 min

Some history

The Savoie Tomme PGI : Produced exclusively from Tarine, Abondance and Montbéliarde cow's milk, Tomme de Savoie is the oldest of Savoyard cheeses. It was originally made in alpine pastures by peasant families. This cheese's mottled grey, bloomy rind gives it a distinctively rustic appearance. 


  • 16 pasta seashells
  • 200g button mushrooms
  • 200g smoked bacon slices
  • 200g Savoie Tomme PGI
  • 1-2 shallots
  • 3 tbsp thick creme fraiche
  • 5cl liquid cream
  • 3cl olive oil
  • Fine sea salt and freshly ground pepper
  • Half a bunch of chives


In a large saucepan, lightly boil the seashell pasta to an "al dente" texture.
While it cooks, cut the Savoie Tomme into small cubes and finely chop the chives.
Rinse and draint the pasta. Set aside.
Rinse and drain the mushrooms. Slice them thin.
Cut up the bacon strips and dry pan fry them.
Heat a splash of olive oil in the same pan and sauté the shallots and mushrooms slices, and bits of bacon in a bowl.
Layer the bottom of the baking dish with a coat of cream then add the lightly-oiled seashells and stuff them with the mixture.
Bake for 10min in the oven, spinkle with chopped chives and serve immediately.


Thanks : 

Recipe made by Stéphanie Iguna (Stephatable) with the Savoie Tomme PGI selected by Guillaume from Sherpa Montchavin.

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