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Salmon-Asparagus Manicotti




Source of Recipe


Internet


List of Ingredients




16 oz Pkg Manicotti
1 Salmon Steak -- about 1/2 lb
1/2 lb Fresh Asparagus, uncooked
1 lb Ricotta Cheese
Salt And Pepper
1 cn Cream Of Asparagus Soup
Milk
Parmesan Cheese


Recipe



Cook the manicotti according to package directions, drain and cool. Set aside.

Poach the salmon steak, let cool, remove skin and bones, and crumble the flesh into medium-small pieces.

Trim the bottoms of the asparagus and chop the green parts into 1/2"-1" pieces.

Combine the cheese, salmon, asparagus, salt and pepper to taste in a large bowl.

Combine the Cream of Asparagus soup with 1 can of milk; add some of the soup to the cheese mixture.

The stuffing should be soft but not runny.

Stuff each tube of manicotti. Place them side-by-side in a shallow baking dish.

Pour the rest of the soup over the pan and sprinkle Parmesan cheese on top.

Bake at 350 degrees F. for 25 to 30 minutes.