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Italian · Pasta
Stuffed Conchiglioni with Salmon, Spinach and Mozzarella
An elegant Italian dish featuring large pasta shells baked with salmon, spinach and cheese in a delicate creamy 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 shells in salted water until al dente. Drain and let cool slightly.
2
Cut the salmon into small cubes. Prep your spinach and mozzarella.
3
Spread the crushed tomatoes evenly over the bottom of your baking dish.
4
Fill each shell with a bit of spinach, a piece of salmon, and a ball of mozzarella. Arrange the filled shells in the dish.
5
Pour cream over everything, then season to taste with salt and pepper.
6
Cover with foil and bake in a preheated 350°F (180°C) oven for 20–25 minutes.
7
Serve right away while it's hot.
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