Indulge in Creamy Delight: Salmon Stuffed Pasta Shells Recipe

Craving a restaurant-quality meal without the restaurant price tag? Look no further! These Salmon Stuffed Pasta Shells are the perfect combination of comfort food and elegant flavors. Jumbo pasta shells, generously filled with a creamy, savory salmon mixture and baked to golden perfection, make for an unforgettable culinary experience. This recipe is surprisingly easy to follow, making it perfect for a weeknight dinner or a special occasion.

Get ready to impress your family and friends with this delectable dish. Let’s dive in!

Why You’ll Love This Salmon Stuffed Pasta Shells Recipe:

• Flavor Explosion: The creamy salmon filling is bursting with flavor from fresh dill, lemon juice, and parmesan cheese.
• Impressive Presentation: Jumbo pasta shells are visually appealing and create a beautiful presentation.
• Easy to Customize: This recipe is incredibly versatile. You can easily adapt it to your dietary needs and preferences. Swap out the salmon for crabmeat, add different vegetables, or use a different type of cheese.
• Make-Ahead Friendly: You can assemble the shells ahead of time and bake them later, making it perfect for busy weeknights or entertaining.
• Comfort Food with a Twist: It’s a comforting pasta dish with a sophisticated salmon twist.

Ingredients You’ll Need:

For the Salmon Filling:

• 1 pound Salmon Fillet: Skinless and boneless, cooked and flaked. You can bake, poach, or grill the salmon. Canned salmon, drained well, can also be used in a pinch.
• 1 cup Ricotta Cheese: Full-fat ricotta cheese provides the best texture and flavor. Part-skim can be used, but the filling might be slightly drier.
• 1/2 cup Grated Parmesan Cheese: Adds a salty, savory, and nutty flavor to the filling. Freshly grated is always best.
• 1/4 cup Chopped Fresh Dill: Fresh dill adds a bright, herbaceous note that complements the salmon perfectly.
• 2 Tablespoons Lemon Juice: Brightens the flavor of the filling and balances the richness of the salmon and cheese.
• 1 Garlic Clove: Minced. Adds a savory depth of flavor.
• 1/4 cup Breadcrumbs: Helps bind the filling together and adds texture. Panko breadcrumbs work well.
• 1 Egg: Lightly beaten. Acts as a binder and adds moisture to the filling.
• Salt and Black Pepper: To taste. Season generously to enhance the flavors of the filling.

For the Pasta Shells:

• 1 (12-ounce) package Jumbo Pasta Shells: Cooked according to package directions until al dente. Be careful not to overcook the shells, as they will become mushy when baked.

For the Sauce:

• 2 Tablespoons Olive Oil: Used for sautéing the garlic.
• 2 Garlic Cloves: Minced. Adds a savory depth of flavor to the sauce.
• 1 (28-ounce) can Crushed Tomatoes: Forms the base of the sauce.
• 1 (15-ounce) can Tomato Sauce: Adds richness and body to the sauce.
• 1 teaspoon Dried Oregano: Adds a classic Italian flavor.
• 1/2 teaspoon Dried Basil: Enhances the flavor of the sauce.
• 1/4 teaspoon Red Pepper Flakes (optional): Adds a touch of heat.
• Salt and Black Pepper: To taste. Season generously to enhance the flavors of the sauce.
• 1/4 cup Heavy Cream (optional): Adds richness and creaminess to the sauce.
• Fresh Basil Leaves (for garnish): Adds a fresh, vibrant touch.

Equipment You’ll Need:

• Large Pot: For cooking the pasta shells.
• Colander: For draining the pasta shells.
• Large Bowl: For mixing the salmon filling.
• Skillet: For making the tomato sauce.
• 9×13 inch Baking Dish: For baking the stuffed pasta shells.
• Spoon or Piping Bag: For filling the pasta shells.

Step-by-Step Instructions:

1. Cook the Pasta Shells:

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente, about 8-10 minutes. Be careful not to overcook them, as they will become mushy when baked. Drain the pasta shells in a colander and rinse with cold water to stop the cooking process. Gently toss with a little olive oil to prevent sticking.

2. Prepare the Salmon Filling:

If using raw salmon, preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt, pepper, and a drizzle of olive oil. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Alternatively, you can poach or grill the salmon until cooked through.

Once the salmon is cooked, let it cool slightly, then flake it into a large bowl. Add the ricotta cheese, parmesan cheese, chopped fresh dill, lemon juice, minced garlic, breadcrumbs, and egg. Season with salt and pepper to taste. Mix well until all ingredients are combined. Taste and adjust seasonings as needed.

3. Make the Tomato Sauce:

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.

Add the crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together. If desired, stir in the heavy cream for a richer, creamier sauce.

4. Assemble the Stuffed Pasta Shells:

Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce evenly over the bottom of a 9×13 inch baking dish.

Using a spoon or piping bag, carefully fill each cooked pasta shell with the salmon filling. Arrange the filled shells in the baking dish, seam-side up, on top of the tomato sauce.

Pour the remaining tomato sauce over the stuffed pasta shells, ensuring that they are evenly coated.

5. Bake the Stuffed Pasta Shells:

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the pasta shells are heated through and lightly golden brown.

6. Garnish and Serve:

Remove the baked salmon stuffed pasta shells from the oven and let them cool for a few minutes before serving. Garnish with fresh basil leaves, if desired. Serve hot and enjoy!

Tips and Tricks for Perfect Salmon Stuffed Pasta Shells:

• Don’t Overcook the Pasta: Overcooked pasta shells will be mushy and difficult to handle. Cook them al dente, which means they should be slightly firm to the bite.
• Cool the Salmon Filling Slightly: Letting the salmon filling cool slightly before filling the shells will make it easier to handle and prevent the shells from tearing.
• Use a Piping Bag for Easy Filling: A piping bag makes filling the pasta shells much easier and less messy. If you don’t have a piping bag, you can use a large zip-top bag with a corner snipped off.
• Don’t Overcrowd the Baking Dish: Overcrowding the baking dish will prevent the pasta shells from cooking evenly. Use a larger baking dish if needed.
• Add Cheese on Top: For an extra cheesy touch, sprinkle shredded mozzarella or parmesan cheese over the stuffed pasta shells before baking.
• Use Different Types of Seafood: You can substitute the salmon with other types of seafood, such as crabmeat, shrimp, or scallops.
• Add Vegetables to the Filling: Add chopped spinach, mushrooms, or zucchini to the salmon filling for added nutrients and flavor. Sauté the vegetables before adding them to the filling to remove excess moisture.
• Make it Gluten-Free: Use gluten-free pasta shells and gluten-free breadcrumbs to make this recipe gluten-free.
• Adjust the Sauce to Your Taste: Feel free to adjust the amount of garlic, oregano, basil, and red pepper flakes in the sauce to your liking. You can also add other vegetables, such as onions, bell peppers, or carrots.
• Freeze for Later: You can freeze the assembled, unbaked stuffed pasta shells for up to 2 months. Thaw them overnight in the refrigerator before baking.

Variations and Substitutions:

• Crab Stuffed Shells: Replace the salmon with cooked crabmeat for a luxurious crab-filled version.
• Spinach and Ricotta Stuffed Shells: Omit the salmon and add sautéed spinach to the ricotta filling for a vegetarian option.
• Mushroom Stuffed Shells: Sauté chopped mushrooms and add them to the ricotta filling for an earthy, flavorful variation.
• Different Sauce: Try using a creamy Alfredo sauce or a pesto sauce instead of the tomato sauce.
• Spicy Stuffed Shells: Add more red pepper flakes to the sauce or filling for a spicier dish.
• Mediterranean Stuffed Shells: Add chopped olives, sun-dried tomatoes, and feta cheese to the filling for a Mediterranean twist.

Serving Suggestions:

These Salmon Stuffed Pasta Shells are a complete meal on their own, but they also pair well with a variety of side dishes. Here are a few suggestions:

• Garlic Bread: Crispy garlic bread is perfect for soaking up the delicious tomato sauce.
• Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich pasta dish.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are healthy and flavorful side dishes.
• Caprese Salad: A classic Caprese salad with fresh mozzarella, tomatoes, and basil is a light and refreshing accompaniment.
• Soup: A cup of creamy tomato soup or minestrone soup is a comforting addition to the meal.

Make-Ahead Instructions:

You can easily make these Salmon Stuffed Pasta Shells ahead of time. Assemble the shells as directed, but don’t bake them. Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the baking time to ensure that the shells are heated through.

Storage Instructions:

Store leftover Salmon Stuffed Pasta Shells in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Recipe Card

Salmon Stuffed Pasta Shells Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 6-8

Ingredients:

For the Salmon Filling:

• 1 pound Salmon Fillet, cooked and flaked
• 1 cup Ricotta Cheese
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup Chopped Fresh Dill
• 2 Tablespoons Lemon Juice
• 1 Garlic Clove, minced
• 1/4 cup Breadcrumbs
• 1 Egg, lightly beaten
• Salt and Black Pepper to taste

For the Pasta Shells:

• 1 (12-ounce) package Jumbo Pasta Shells, cooked

For the Sauce:

• 2 Tablespoons Olive Oil
• 2 Garlic Cloves, minced
• 1 (28-ounce) can Crushed Tomatoes
• 1 (15-ounce) can Tomato Sauce
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt and Black Pepper to taste
• 1/4 cup Heavy Cream (optional)
• Fresh Basil Leaves (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
3. Prepare the salmon filling: In a large bowl, combine flaked salmon, ricotta cheese, parmesan cheese, dill, lemon juice, minced garlic, breadcrumbs, egg, salt, and pepper. Mix well.
4. Make the tomato sauce: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15-20 minutes. Stir in heavy cream (if using).
5. Spread a thin layer of tomato sauce in a 9×13 inch baking dish.
6. Fill each pasta shell with the salmon filling. Arrange filled shells in the baking dish, seam-side up, on top of the tomato sauce.
7. Pour remaining tomato sauce over the stuffed pasta shells.
8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until heated through and lightly golden brown.
9. Garnish with fresh basil leaves and serve hot.

Enjoy your delicious Salmon Stuffed Pasta Shells!

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and can vary depending on the specific ingredients and portion sizes used.

• Calories: 450-550 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 40-50 grams

Conclusion:

These Salmon Stuffed Pasta Shells are a delightful and satisfying meal that is sure to impress. The creamy salmon filling, combined with the rich tomato sauce and perfectly cooked pasta shells, creates a symphony of flavors and textures that will tantalize your taste buds. With its easy-to-follow instructions and customizable options, this recipe is perfect for both beginner and experienced cooks alike. So, gather your ingredients, roll up your sleeves, and get ready to create a culinary masterpiece that your family and friends will rave about!

Enjoy this delicious and comforting dish!

FAQ (Frequently Asked Questions)

Q: Can I use frozen salmon?

A: Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.

Q: Can I use canned salmon?

A: Yes, you can use canned salmon in a pinch. Make sure to drain it well before adding it to the filling.

Q: Can I make this recipe vegetarian?

A: Yes, you can make this recipe vegetarian by omitting the salmon and adding sautéed spinach or mushrooms to the ricotta filling.

Q: Can I freeze this recipe?

A: Yes, you can freeze the assembled, unbaked stuffed pasta shells for up to 2 months. Thaw them overnight in the refrigerator before baking.

Q: How can I prevent the pasta shells from sticking together?

A: After draining the cooked pasta shells, gently toss them with a little olive oil to prevent sticking.

Q: What can I use instead of ricotta cheese?

A: You can use cottage cheese or mascarpone cheese instead of ricotta cheese.

Q: Can I use a different type of pasta?

A: While jumbo shells are ideal, you could experiment with manicotti or even large penne, although the filling process will be different.

Q: The sauce is too acidic. How can I fix it?

A: Add a pinch of sugar or a pat of butter to the sauce to help balance the acidity.

Q: My filling is too dry. What can I do?

A: Add a tablespoon or two of milk or cream to the filling to moisten it.

Q: How can I make the dish healthier?

A: Use part-skim ricotta cheese, whole wheat pasta shells, and reduce the amount of parmesan cheese. You can also add more vegetables to the filling.

I hope you enjoy this Salmon Stuffed Pasta Shells recipe! Let me know in the comments if you have any questions or if you try it out. Happy cooking!