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Italian · Pasta
Salmon Stuffed Shells
An impressive baked dish of jumbo pasta shells stuffed with salmon, spinach, and mozzarella over a rich tomato sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the pasta. Bring a pot of salted water to a boil with a splash of olive oil, and cook the shells until al dente. Drain and rinse thoroughly with cold water. Dice the salmon into small pieces.
2
Prep the spinach and mozzarella. Spread the tomato paste evenly across the bottom of a baking dish.
3
Stuff each shell with a bit of spinach, a piece of salmon, and a mozzarella ball. Arrange the filled conchiglie in the baking dish. Season with salt and pepper to taste. Cover the dish tightly with foil to keep the cheese from burning and ensure the fish cooks through.
4
Bake in a preheated oven at 350°F (180°C) for 20 to 25 minutes.
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