Salmon-stuffed shells
Salmon-Stuffed Shells

Preparation time 10 minutes

Total time: 50 minutes

Ingredients

  1. 30 mL 1 tbsp. olive oil
  2. 1 onion, chopped
  3. ¾ bag (26 oz.) frozen mixed vegetables, thawed and chopped into small pieces
  4. 250 mL 1 cup frozen peas, thawed
  5. 60 mL ¼ cup grated Parmesan cheese
  6. 750 mL 3 cups store-bought Alfredo sauce
  7. to taste freshly chopped basil
  8. to taste salt and freshly ground pepper
  9. 300 g ¾ lb. skinless salmon fillet, cubed
  10. 180 mL ¾ cup 35% cream
  11. 16–18 pieces cooked pasta shells
  12. 250 mL 1 cup shredded mozzarella cheese
  13. 60 mL ¼ cup grated Parmesan cheese

Directions

  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.

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