Salmon and Ricotta Stuffed Shells

Recipe

9 INGREDIENTS • 10 STEPS • 1HR

Salmon and Ricotta Stuffed Shells

Shell-shape pasta staffed with creamy ricotta and smoked salmon and baked into a casserole makes a great Sunday lunch crowd pleaser.

Salmon and Ricotta Stuffed Shells

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Shell-shape pasta staffed with creamy ricotta and smoked salmon and baked into a casserole makes a great Sunday lunch crowd pleaser.

1HR

Total Time

$1.81

Cost Per Serving

Ingredients

Servings

4

US / Metric

16

Jumbo Pasta Shells

1/3 cup

Ricotta Cheese

3.5 oz

cut into strips

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

Nutrition Per Serving

VIEW ALL

Calories

393

Fat

10.5 g

Protein

15.9 g

Carbs

55.3 g

Salmon and Ricotta Stuffed Shells

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat your oven to 390 degrees F (200 degrees C).

step 2

In a large bowl combine the Smoked Salmon (3.5 oz), Ricotta Cheese (1/3 cup), Grated Parmesan Cheese (2 Tbsp) and Fresh Parsley (1 Tbsp).

step 2 In a large bowl combine the Smoked Salmon (3.5 oz), Ricotta Cheese (1/3 cup), Grated Parmesan Cheese (2 Tbsp) and Fresh Parsley (1 Tbsp).

step 3

Using a fork mix it all together.

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 (1 Tbsp).

step 5 Drain, rinse under cold water and drizzle with a tbsp of Extra-Virgin Olive Oil (1 Tbsp).

step 6

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.

step 6 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.

step 7

Add some Fresh Mozzarella Cheese Ball (1/3 cup).

step 7 Add some Fresh Mozzarella Cheese Ball (1/3 cup).

step 8

Cover with the remaining Bechamel Sauce (1/3 cup) and some Grated Parmesan Cheese (to taste).

step 8 Cover with the remaining Bechamel Sauce (1/3 cup) 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.

step 10 Remove and let cool down for 15 minutes before serving.

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