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–+ servings
Salmon Stuffed Shells

Savory Salmon Stuffed Shells for a Healthy Dinner Delight

Transform your weeknight dinner with Salmon Stuffed Shells, a protein-packed, creamy dish that's both healthy and indulgent.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 shells Jumbo Pasta Shells Gluten-free alternatives are available.
For the Filling
  • 8 oz Cooked Salmon Fresh, canned, or smoked options work beautifully.
  • 1 cup Ricotta Cheese Substitute with cottage cheese for a lighter option.
  • 1/2 cup Shredded Mozzarella Opt for dairy-free mozzarella if needed.
  • 1/4 cup Grated Parmesan Feel free to skip if you're going dairy-free.
  • 1 unit Egg Helps bind the flavorful filling together.
  • 1 tsp Garlic Powder Infuses a deeper flavor into your dish.
  • 1 tsp Dried Dill Optional for added herbaceous note.
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Fresh Spinach Chopped, optional but highly recommended.
For the Sauce
  • 1 1/2 cups Marinara Sauce Swap for Alfredo for a creamier experience.
  • 1/4 cup Cream or Milk Optional for thinning the sauce.
  • 1/2 cup Sun-Dried Tomatoes Chopped, optional for an extra layer of taste.

Equipment

  • Large pot
  • Mixing Bowl
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Cook a large pot of salted water over high heat. Once boiling, add the jumbo pasta shells and cook until al dente, approximately 9-11 minutes. Drain and rinse under cold water to cool.
  2. In a mixing bowl, combine cooked salmon, ricotta, shredded mozzarella, Parmesan, and egg. Add garlic powder, salt, black pepper, and fold in spinach and sun-dried tomatoes if using. Mix until creamy.
  3. Gently fill each cooled pasta shell with the salmon mixture, packing it inside. Place the stuffed shells opening-side up in a baking dish.
  4. Pour half of the marinara sauce over the bottom of the baking dish. Arrange the filled shells, then pour the remaining sauce on top. Sprinkle with additional mozzarella.
  5. Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
  6. Once baked, let sit for a few minutes. Garnish with fresh parsley or basil and serve warm.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 36gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 10mgCalcium: 30mgIron: 15mg

Notes

Consider slightly undercooking pasta shells before stuffing to prevent mushiness. Blend ricotta thoroughly for a smooth texture.

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