Preheat your oven to 390 degrees F (200 degrees C).
In a large bowl combine the
Smoked Salmon (3.5 oz)
Ricotta Cheese (1/3 cup)
Grated Parmesan Cheese (2 Tbsp)
Fresh Parsley (1 Tbsp)
Using a fork mix it all together.
Jumbo Pasta Shells (16)
in salted boiling water - al dente according to package instructions.
Drain, rinse under cold water and drizzle with a tbsp of
Extra-Virgin Olive Oil (1 Tbsp)
Spread a few tbsp of
Bechamel Sauce (1 Tbsp)
at the bottom of a baking tray. Using a teaspoon, stuff the shelled shaped pasta with the salmon and ricotta filling.
Fresh Mozzarella Cheese Ball (1/3 cup)
Cover with the remaining
Bechamel Sauce (1/3 cup)
Grated Parmesan Cheese (to taste)
Bake in preheated oven for about 20 minutes or until the top starts getting golden and a little crispy.
Remove and let cool down for 15 minutes before serving.