Description
This Salmon Stuffed Shells recipe features tender jumbo pasta shells filled with a creamy and flavorful mixture of flaked salmon and cheeses. Baked in marinara or Alfredo sauce, the dish emerges bubbly and golden, combining fresh seafood with comforting Italian-American flavors. Perfect for a healthy family dinner that is both satisfying and elegant.
Ingredients
Shells and Salmon Filling
- 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 cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp dried dill (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional add-ins: 1 cup chopped fresh spinach (squeezed dry) or 1/2 cup chopped sun-dried tomatoes
Sauce
- 1 1/2 cups marinara sauce (or creamy Alfredo sauce)
- 1/4 cup cream or milk (optional, to thin or enrich the sauce)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente according to package directions to avoid mushiness after baking.
- Drain and Cool Shells: Drain the cooked shells and rinse with cool water to stop further cooking. Toss gently with olive oil to prevent sticking.
- Prepare Salmon: Flake the cooked salmon, removing any skin and bones to ensure a smooth filling.
- Prepare Spinach (if using): If including fresh spinach, squeeze out excess moisture to avoid watery filling.
- Mix Filling: In a large bowl, combine the flaked salmon, ricotta cheese, shredded mozzarella, grated Parmesan, egg, garlic powder, dried dill (if using), salt, and pepper. Fold in the spinach or sun-dried tomatoes if using for extra flavor and texture.
- Prepare Baking Dish: Spread about 1 cup of marinara or Alfredo sauce (mixed with cream or milk if using) evenly across the bottom of a large baking dish.
- Stuff Shells: Fill each pasta shell generously with the salmon mixture and place them open-side up in a single layer in the prepared baking dish.
- Add Sauce: Pour the remaining sauce over the stuffed shells, coating them well for moisture and flavor.
- Add Cheese Topping: Sprinkle extra mozzarella and Parmesan cheese evenly over the top of the shells for a golden, bubbly finish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to retain moisture and allow filling to set.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese topping is bubbly and golden brown.
- Rest: Let the dish rest for 5 to 10 minutes after baking to help the filling set, making it easier to serve.
- Garnish and Serve: Garnish with chopped parsley or extra Parmesan cheese before serving to add fresh flavor and presentation appeal.
Notes
- Cook pasta shells until slightly under al dente to prevent mushiness after baking.
- Drain and rinse shells immediately after cooking to stop further cooking and ease stuffing.
- Squeeze excess moisture out of spinach to keep filling from becoming watery.
- Avoid overfilling shells to keep filling intact during baking.
- Cover dish with foil initially to retain moisture, then uncover to brown cheese topping.
- Let dish rest before serving to help filling set for easier serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
