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Salmon Stuffed Shells

Salmon Stuffed Shells are a delicious pasta dinner every salmon lover will enjoy! Tender pasta shells overstuffed with spinach, ricotta cheese and perfectly cooked salmon!
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Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Entree, Main Course
Cuisine American
Servings 6 people
Calories 678 kcal

Equipment

Ingredients
  

  • 6 oz jumbo shells
  • 1 lb salmon
  • 2 tbsp olive oil
  • 1/4 tsp garlic salt
  • 2 cloves garlic minced
  • 3 cups spinach leaves
  • 15 oz ricotta cheese
  • 1 cup mozzarella shredded
  • 2 tsp fresh dill
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Breadcrumbs
  • 1 tbsp butter

Alfredo Sauce

  • 5 tbsp butter
  • 1 tsp garlic minced
  • 2/3 cup half and half
  • 1 cup Parmesan grated
  • 1/4 cup mozzarella shredded

Instructions
 

  • Preheat oven to 400º
  • In a large pot, boil water and cook shells for 9-12 min (package said 9 but I felt like they needed longer)
    6 oz jumbo shells
  • While noodles are cooking, in a nonstick skillet with heat on medium high, add extra virgin olive oil.
    2 tbsp olive oil
  • 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.
    1 lb salmon, 1/4 tsp garlic salt
  • Lower skillet to medium heat and add minced garlic and sauté for 30 seconds. Add spinach leaves and stir until wilted. Remove from heat.
    2 cloves garlic, 3 cups spinach leaves
  • In a medium bowl, mix ricotta, mozzarella, salt, pepper, fresh dill and spinach with garlic. Stir well.
    15 oz ricotta cheese, 1 cup mozzarella, 2 tsp fresh dill, 1/2 tsp salt, 1/4 tsp black pepper
  • 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.
  • When shells are ready, drain and rinse pasta with cool water. Spray 8×8 pan with nonstick spray
  • 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
  • In skillet, melt 1 tbsp butter – add breadcrumbs – stir until toasty brown 1-2 min – spoon into a small bowl and set aside.
    1/4 cup Breadcrumbs, 1 tbsp butter
  • After shells have baked for 15 minutes – In a 2 qt saucepan, melt butter (5 tbsp). Add garlic and saute for 1 minute
    5 tbsp butter, 1 tsp garlic
  • Slowly stir in half and half and both cheeses. Whisk until all cheese are melted and sauce is smooth
    2/3 cup half and half, 1 cup Parmesan grated, 1/4 cup mozzarella
  • Remove shells from oven and pour alfredo sauce over top and around shells. Sprinkle bread crumbs and any extra Parmesan cheese on top.
  • 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.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 3shellsCalories: 678kcalCarbohydrates: 32gProtein: 39gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 150mgSodium: 1009mgPotassium: 697mgFiber: 2gSugar: 3gVitamin A: 2511IUVitamin C: 5mgCalcium: 486mgIron: 2mg
Keyword alfredo, pasta, salmon, spinach
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