Cooking Instructions
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Step 1
Preheat your oven to 390 degrees F (200 degrees C).
Step 2
In a large bowl combine the
Smoked Salmon (100 g)
,
Ricotta Cheese (100 g)
,
Grated Parmesan Cheese (10 g)
and
Fresh Parsley (3 g)
.
Step 3
Using a fork mix it all together.
Step 4
Cook
Jumbo Pasta Shells (16)
in salted boiling water - al dente according to package instructions.
Step 5
Drain, rinse under cold water and drizzle with a tbsp of
Extra-Virgin Olive Oil (15 mL)
.
Step 6
Spread a few tbsp of
Bechamel Sauce (20 mL)
at the bottom of a baking tray. Using a teaspoon, stuff the shelled shaped pasta with the salmon and ricotta filling.
Step 7
Add some
Fresh Mozzarella Cheese Ball (50 g)
.
Step 8
Cover with the remaining
Bechamel Sauce (80 mL)
and some
Grated Parmesan Cheese (to taste)
.
Step 9
Bake in preheated oven for about 20 minutes or until the top starts getting golden and a little crispy.
Step 10
Remove and let cool down for 15 minutes before serving.
