Description
A decadent pasta bake featuring jumbo shells stuffed with a rich blend of flaked salmon, cream cheese, and sautéed spinach, topped with a golden mozzarella crust.
Ingredients
Scale
- 12–15 Jumbo pasta shells
- 1 lb Fresh salmon fillet
- 8 oz Cream cheese, softened
- 2 cups Shredded mozzarella cheese
- 1/2 cup Grated parmesan cheese
- 3 cups Fresh baby spinach
- 3 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1 tbsp Olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Boil jumbo shells for 2 minutes less than package instructions; drain and set aside.
- Cook salmon in a pan or poach until just done, then flake with a fork into small pieces.
- Sauté minced garlic and spinach in olive oil until wilted, then drain excess liquid.
- In a bowl, mix softened cream cheese, mozzarella, sautéed spinach, and flaked salmon.
- Stuff each shell generously with the salmon mixture and place in a baking dish.
- Whisk together heavy cream and parmesan cheese, then pour over the shells.
- Bake for 20-25 minutes until the cheese is golden and bubbling.
- Garnish with fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American Fusion