Shell-shape pasta staffed with creamy ricotta and smoked salmon and baked into a casserole makes a great Sunday lunch crowd pleaser.
Total Time
1hr
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
16
Jumbo Pasta Shells
•
1/3
cup
Ricotta Cheese
•
3.5
oz
Smoked Salmon
•
1
Tbsp
Chopped
Fresh Parsley
•
2
Tbsp
Grated Parmesan Cheese
•
1/3
cup
Fresh Mozzarella Cheese Ball
•
1/3
cup
Bechamel Sauce
•
1
Tbsp
Extra-Virgin Olive Oil
•
to taste
Grated Parmesan Cheese
Cooking Instructions
1.
Preheat your oven to 390 degrees F (200 degrees C).
2.
In a large bowl combine the Smoked Salmon (1/2 cup), Ricotta Cheese (1/3 cup), Grated Parmesan Cheese (2 Tbsp) and Fresh Parsley (1 Tbsp).
3.
Using a fork mix it all together.
4.
Cook Jumbo Pasta Shells (16) in salted boiling water - al dente according to package instructions.
5.
Drain, rinse under cold water and drizzle with a tbsp of Extra-Virgin Olive Oil (1 Tbsp).
6.
Spread a few tbsp of Bechamel Sauce (1 1/3 Tbsp) at the bottom of a baking tray. Using a teaspoon, stuff the shelled shaped pasta with the salmon and ricotta filling.
7.
Add some Fresh Mozzarella Cheese Ball (1/3 cup).
8.
Cover with the remaining Bechamel Sauce (1/3 cup) and some Grated Parmesan Cheese (to taste).
9.
Bake in preheated oven for about 20 minutes or until the top starts getting golden and a little crispy.
10.
Remove and let cool down for 15 minutes before serving.
Nutrition Per Serving
CALORIES
393
FAT
10.5 g
PROTEIN
15.9 g
CARBS
55.3 g
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