Creamy Salmon Stuffed Shells
Tender jumbo pasta shells filled with fresh salmon, spinach and creamy mozzarella, baked in a rich tomato-cream sauce.
Equipment
Ingredients
Ingredients
Salmon fillet (cubed)
400 g
Jumbo pasta shells (dried)
250 g
Fresh spinach (fresh)
100 g
Mini mozzarella balls (fresh)
150 g
Crushed tomatoes (crushed)
250 g
Cream 20% (liquid)
150 ml
Salt
1 tsp
Black pepper
0.5 tsp
Instructions
Cook the pasta shells
Cook the pasta shells in salted water until al dente.
Prepare the ingredients
Cut the salmon into small cubes. Prepare the spinach and mozzarella.
Prepare the baking dish
Spread the crushed tomatoes evenly across the bottom of a baking dish.
Stuff the pasta shells
Fill each shell with a few spinach leaves, a piece of salmon, and a mozzarella ball. Arrange the stuffed shells in the baking dish.
Add cream and season
Pour the cream evenly over the shells. Season with salt and black pepper.
Bake the stuffed shells
Cover the dish tightly with foil and bake at 180°C for 20–25 minutes, until the salmon is cooked through and the cheese is melted.
Original recipe
Storage
Reheat covered to prevent drying out. Best consumed within 2 days.
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