Salmon Stuffed Pasta Shells Recipe
Recipe Ingredients
24 jumbo shells, uncooked
2 eggs, beaten
2 cup part-skim ricotta cheese
1/4 cup chopped onion
1 red bell pepper, diced
1/4 cup snipped parsley
1/2 tsp finely grated lemon peel
1 can salmon - drained & flaked
1 tsp seafood seasoning
1 cup evaporated skim milk
DILL SAUCE
1 1/2 tbsp margarine
1 1/2 tbsp all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 tbsp lemon juice
1 1/2 cup skim milk
3 tbsp finely snipped fresh dill or 2 tsp., dried dill weed
Recipe Preparation
Cook pasta according to package directions; drain well. Cool on waxed
paper or aluminum foil to keep shells from sticking together.
Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon peel,
salmon and seafood seasoning. Pour evaporated skim milk into lightly
oiled 9 x 12 x 2-inch baking dish.
Fill each pasta shell with a heaping tablespoon of filling. Arrange
shells in casserole; cover with aluminum foil. Bake at 350 degrees F
for 30 to 35 minutes, or until hot and bubbly.
While shells are baking, melt margarine in small saucepan over medium
heat; stir in flour, salt and pepper. Remove saucepan from heat;
gradually add skim milk, stirring until mixture is smooth. Return to
medium heat; bring to boiling, stirring constantly. Reduce heat,
simmer 1 minute. Remove from heat; stir in dill and lemon juice.
Remove casserole from oven; arrange shells on serving platter. Serve
with dill sauce.
Serves 4 to 6
Each serving provides: 474 Calories; 32.1 g Protein; 50 g
Carbohydrates; 15.7 g Fat; 120 mg Cholesterol; 498 mg Sodium.
Calories from Fat: 30%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4
Back to Salmon Recipes
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Salmon Stuffed Pasta Shells Recipe from the Recipes 4U Cookbook
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