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Salmon-stuffed Pasta Shells




Source of Recipe


Wendy S.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6212.1

List of Ingredients




22 giant pasta shells
1 tablespoon olive oil
210 gram can pink salmon, drained
300 grams ricotta cheese
1 1/2 tablespoons chopped fresh parsley
pinch ground nutmeg
2 teaspoons lemon juice
315 gram bottled pasta sauce
1 teaspoon soft brown sugar
1 1/2 cups (185 grams) grated cheese

Recipe



1. cook the pasta until just tender. Drain and toss through the oil to prevent sticking.

2.Meanwhile, to make the filling, remove the skin and bones from the salmon and combine with ricotta, parsley, nutmeg and lemon juice, then season to taste. (you add the salmon, not the skin and bones!!)

3. Put the pasta sauce in a small saucepan, add the sugar and cook for a minute or until warm. (I think you can omit this step if you cook in the oven and not the griller later on)

4. Spread over the base of a lightly greased shallow ovenproof dish

5. Stuff each pasta shell with the filling and arrange over the sauce. They should a tight fit.

6. Sprinkle with grated cheese and place under a hot grill for 5 minutes or until the cheese is golden brown.

I put it in the oven and cooked it for a while until the cheese was brown and that was ok too.

Per serving: Protein 33g Fat 25g Carbohydrate 25g dietry fibre 3g Cholesterol 115mg 1935kj (460cal)