Mediterranean Salmon Stuffed Shells
An easy weeknight dinner that hits all the right spots, these shells are stuffed with salmon, ricotta, and spinach mixture and topped with store-bought vodka sauce. Recipe courtesy of SeaCuisine.
Mediterranean Salmon Stuffed Shells
An easy weeknight dinner that hits all the right spots, these shells are stuffed with salmon, ricotta, and spinach mixture and topped with vodka sauce.
Prep Time
1
minute
Cook Time
40
minutes
Servings
6
Servings
Total time: 41 minutes
Ingredients
- salt
- 2 salmon fillets, such as sea cuisine mediterranean
- 1 (12-ounce) box jumbo pasta shells
- 15 ounces ricotta cheese
- 1½ cups (about 5 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cup (about 8 ounces) shredded mozzarella
- 1 (25-ounce) jar vodka pasta sauce
Directions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
- Cook the salmon fillets as desired. Meanwhile, cook large pasta shells as directed on package.In a medium bowl, combine the salmon, ricotta, spinach, and 1 cup of the mozzarella. Mash together with a large fork until thoroughly combined.
- In a 13-by-9-inch baking dish, spread ½ cup of the sauce on the bottom. Fill each shell with about 1 tablespoon of the ricotta mixture. Layer the filled shells in the dish. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella. Cover with foil. Bake until hot and bubbling, 35 minutes.
Nutrition
| Calories per Serving | 838 |
| Total Fat | 36.4 g |
| Saturated Fat | 14.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 139.6 mg |
| Total Carbohydrates | 72.1 g |
| Dietary Fiber | 5.1 g |
| Total Sugars | 8.1 g |
| Sodium | 1,064.9 mg |
| Protein | 52.8 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
