Salmon and Ricotta Stuffed Shells

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

16

Jumbo Pasta Shells

1/3 cup

Ricotta Cheese

3.5 oz

Smoked Salmon

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

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 (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 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 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 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.