Best Salmon Stuffed Pasta Shells Recipes

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SALMON-STUFFED PASTA SHELLS



Salmon-Stuffed Pasta Shells image

Salmon-stuffed pasta shells with garlic and dill.

Provided by LauraS

Categories     Seafood     Fish     Salmon

Time 50m

Yield 4

Number Of Ingredients 17

3 tablespoons olive oil, divided, or as needed
16 jumbo pasta shells
1 pound fresh salmon
1 tablespoon minced onion
1 tablespoon minced garlic
3 tablespoons chopped fresh dill
1 pinch dried parsley
½ cup white wine
½ (8 ounce) package cream cheese, softened
salt and ground black pepper to taste
2 cups half-and-half
½ cup white wine
2 tablespoons cream cheese
2 tablespoons chopped fresh dill
1 tablespoon salted butter
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
  • Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes.
  • While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
  • Remove shells from the oven and top with cream sauce. Serve.

Nutrition Facts : Calories 755.7 calories, Carbohydrate 37.6 g, Cholesterol 154 mg, Fat 47.1 g, Fiber 1.5 g, Protein 34.2 g, SaturatedFat 20.8 g, Sodium 311.6 mg, Sugar 2 g

SALMON-STUFFED PASTA SHELLS



Salmon-Stuffed Pasta Shells image

Categories     Fish     Appetizer     Bake

Number Of Ingredients 14

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.

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