Description

These Salmon Stuffed Shells are a comforting and flavorful baked pasta dish filled with flaky salmon, creamy ricotta, and melted cheeses. Perfect for weeknight dinners or entertaining, they bake to bubbly, golden perfection with your favorite sauce.

Ingredients

20 jumbo pasta shells (or gluten-free jumbo shells)

8 oz cooked salmon, flaked (fresh, canned, or smoked)

1 cup ricotta cheese (or cottage cheese)

1/2 cup shredded mozzarella, plus extra for topping

1/4 cup grated Parmesan, plus extra for topping

1 egg

1 teaspoon garlic powder

1 teaspoon dried dill (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups marinara sauce (or Alfredo sauce)

1/4 cup cream or milk (optional)

1 cup chopped fresh spinach, squeezed dry (optional)

1/2 cup chopped sun-dried tomatoes (optional)

Chopped parsley for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells in salted boiling water until just al dente according to the package directions. Drain, rinse with cool water, and lightly coat with olive oil to prevent sticking.
Flake the cooked salmon, removing any skin or bones.
In a large bowl, combine the salmon, ricotta, mozzarella, Parmesan, egg, garlic powder, dill, salt, and black pepper. Fold in the spinach or sun-dried tomatoes if using.
Spread about 1 cup of marinara or Alfredo sauce over the bottom of a baking dish. Stir the cream or milk into the sauce first if using.
Fill each cooked shell with the salmon mixture and arrange them in a single layer in the prepared baking dish.
Pour the remaining sauce evenly over the stuffed shells.
Sprinkle additional mozzarella and Parmesan over the top.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
Let the shells rest for 5–10 minutes before serving. Garnish with chopped parsley or extra Parmesan if desired.

Notes

Use smoked salmon for a richer flavor or canned salmon for convenience.

Substitute cottage cheese for ricotta if desired.

Add spinach, mushrooms, broccoli, or sun-dried tomatoes for extra vegetables.

Prepare the dish up to 1 day ahead and refrigerate before baking.

Freeze assembled or baked shells for up to 3 months.

Serve with a green salad, roasted vegetables, garlic bread, or steamed asparagus.

Nutrition

Serving Size: 1 serving
Calories: 470 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 120 mg