Salmon Stuffed Shells

What You Will ❤️ About Salmon Stuffed Shells

• Creamy Filling – Ricotta cheese is a favorite of mine and mixed with spinach, mozzarella and fresh dill make a tasty, creamy filling for these shells
• Perfectly Cooked Salmon – I’ve got tips for you to make salmon that isn’t dry! You want to undercook it slightly because it will cook more in the shells.
• Special Occasion – This dish takes about an hour to make – so it might not be for every weeknight meal – but if you want to impress your family – or guests – this is the meal to do it with!

Recipe Variations

These are so delicious just as they are – but if you feel like making some tweaks – feel free! Here are a few ideas:

• More Seafood – my friend actually thought it had Lobster in it because it was so succulent! But you could add shrimp, lobster and crab!
• Chicken – go for a white lasagna feel and swap the salmon for chicken
• Traditional – one of my fav recipes is the Olive Garden Jumbo Stuffed Shells
• Seasonings – You could also add 1/2 tsp Old Bay and a little lemon zest to the ricotta filling.

How to make Salmon Stuffed Shells

Stuffed Shells are fairly easy to make and everything is par-cooked before you put it in the oven – so they don’t need that long. It’s about an hour from start to finish to make. Here’s what to do:

1. Preheat oven to 400º
2. In a large pot, boil water and cook shells for 9-12 min (package said 9 but I felt like they needed longer)
3. While noodles are cooking, in a nonstick skillet with heat on medium high, add extra virgin olive oil. 
4. Sprinkle salmon with garlic salt and lay skin side down in hot skillet. Cook for 2 minutes on skin side and 4 min on flesh side. Remove salmon from pan and place on paper towel to drain and cool.
   • Salmon will turn from pink to a more opaque white as it cooks. The color change should come up about half way when you turn it. If you have thinner salmon, just cook for 2-3 min per side. You want the salmon to be med rare or undercooked slightly – as it will continue to cook in shells.
5. Lower skillet to medium heat and add minced garlic and sauté for 30 seconds. Add spinach leaves and stir until wilted. Remove from heat. 
6. In a medium bowl, mix ricotta, mozzarella, salt, pepper, fresh dill and spinach with garlic. Stir well.
7. Once cooled, using forks, break salmon up into large chunks. (Remove from skin) Add to ricotta mixture and fold GENTLY so as to not break up salmon. 
8. When shells are ready, drain and rinse pasta with cool water. Spray 8×8 pan with nonstick spray 
9. Stuff shells with 2 tbsp ricotta filling per shell – use small spoon or hands and Place each shell in baking dish. Cover with aluminum foil and Bake at 400º for 20 min
10. In skillet, melt 1 tbsp butter – add breadcrumbs – stir until toasty brown 1-2 min – spoon into a small bowl and set aside. 
11. After shells have baked for 15 minutes – In a 2 qt saucepan, melt butter (5 tbsp). Add garlic and saute for 1 minute
12. Slowly stir in half and half and both cheeses. Whisk until all cheese are melted and sauce is smooth
13. Remove shells from oven and pour alfredo sauce over top and around shells. Sprinkle bread crumbs and any extra Parmesan cheese on top.
14. Broil on high for 2-3 min until cheese browns slightly – watch closely. Remove from oven and sprinkle with fresh parsley and a squeeze of lemon juice. Serve with a side salad.

My Favorite Stuffed Recipes

• Olive Garden Jumbo Stuffed Shells
• Smoked Stuffed Peppers
• Air Fryer Stuffed Pork Chops

More Salmon Recipes

• Cajun Salmon Pasta
• Teriyaki Salmon Noodles
• Air Fryer Stuffed Salmon

Oven Baked Pasta Recipes

• Dominos Chicken Carbonara
• Old Fashioned Tuna Casserole
• Asiago Tortellini Alfredo with Chicken