SALMON-STUFFED PASTA SHELLS

Salmon-Stuffed Pasta Shells image

Number Of Ingredients 14

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1 package 8-ounce (25 to 30) conch-shaped pasta shells (conchiglie)
2 beaten eggs
2 cups ricotta cheese
1/2 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup snipped fresh parsley
1/4 cup milk or light cream
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/4 teaspoon ground mace
1 can 15-ounce salmon, drained, bones removed, and flaked
1/3 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted

Steps:

Cook pasta, uncovered, in a large amount of boiling slated water about 20 minutes or just till tender; drain. Rinse with cold water; drain again. Set aside.
In a medium bowl combine the eggs, ricotta cheese, green peper, onion, snipped parsley, milk or light cream, lemon peel, salt, and mace. Sti
Spoon mixture into cooked shells. Place shells, filled side up, in a 13x9x2-inch baking dish. Add 2 tablespoons water to dish. Cover; bake in a 350° oven for 30 minutes.
Combine the bread crumbs, Parmesan, and butter or margarine; sprinkle over shells. Bake, uncovered, 5 minutes more. Serve hot. Garnish with lemon and lime wedges and parsley, if desired.