1. Heat oil in a non-stick skillet.

2. Sweat onion for 2 minutes.

3. Add chopped vegetables. Cook for 1–2 minutes. Season with salt, pepper, and fresh basil. Remove from heat.

4. Add Alfredo sauce. Mix.

5. Add salmon. Stir gently. Refrigerate for 1 hour or until mixture is cold. Remove from refrigerator.

6. Preheat oven to 200 °C (400 °F).

7. Pour 35% cream into an oven-safe baking dish.

8. Fill each cooked pasta shell with salmon stuffing. Place in baking dish.

9. Top with mozzarella and Parmesan cheeses.

10. Place in the oven. Cook for 30 minutes.

11. Broil for 2 minutes or until lightly browned.

12. Remove from oven. Serve immediately.

Chef’s Secret

• Cook thawed vegetables in a dry pan to let the water evaporate for a few minutes before adding them to sauces. You’ll get a thicker, creamier sauce in au gratin dishes.