SALMON-STUFFED PASTA SHELLS

Salmon-Stuffed Pasta Shells image

Salmon-stuffed pasta shells with garlic and dill.

Provided by LauraS

Categories Seafood Fish Salmon

Time 50m

Yield 4

Number Of Ingredients 17

Previous Next

Ingredients

3 tablespoons olive oil, divided, or as needed
16 jumbo pasta shells
1 pound fresh salmon
1 tablespoon minced onion
1 tablespoon minced garlic
3 tablespoons chopped fresh dill
1 pinch dried parsley
½ cup white wine
½ (8 ounce) package cream cheese, softened
salt and ground black pepper to taste
2 cups half-and-half
½ cup white wine
2 tablespoons cream cheese
2 tablespoons chopped fresh dill
1 tablespoon salted butter
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
Bake in the preheated oven until bubbly and heated through, about 20 minutes.
While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
Remove shells from the oven and top with cream sauce. Serve.

Nutrition Facts : Calories 755.7 calories, Carbohydrate 37.6 g, Cholesterol 154 mg, Fat 47.1 g, Fiber 1.5 g, Protein 34.2 g, SaturatedFat 20.8 g, Sodium 311.6 mg, Sugar 2 g