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–+ servings

Creamy Wild Salmon Herb Stuffed Shells

This recipe has flavours throughout. The herb stuffing is light and delightful, and the béchamel sauce is creamy with a hint of cheese flavour. A lovely dish to serve with guests or family.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 3
Course: Main Course
Calories: 598
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 shell pasta
  • 1/2 tsp salt
Stuffing:
  • 150 g. (5 oz) wild salmon, canned or cooked fillet
  • 3/4 cup cottage cheese
  • 2 tbsp cream cheese
  • 1/4 cup Parmesan cheese
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried tarragon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp extra virgin olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup spinach, roughly chopped
Béchamel Sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 2 cups milk
  • 1/4 cup Parmesan cheese
  • salt and pepper to season

Equipment

  • skillet
  • Large and medium sauce pot

Method
 

  1. Cook pasta shells according to package directions, drain. Rinse with cool water, and allow to drain.
  2. Stuffing: Heat oil in a skillet over medium heat, add shallots and saute for about 2 minutes, then add garlic and sauté for about 1 minute. Then add spinach to soften, then turn off heat and set aside.
  3. Mix together in a large bowl, salmon, cottage cheese, cream cheese, parmesan cheese, lemon juice, parsley, tarragon, salt and pepper. Add the shallots, garlic and spinach mixture and blend ingredients.
  4. Bechamel Sauce: Melt butter in saucepan over medium-low heat and stir in flour to create a roux (a thick paste). Slowly add milk and whisk until you have a smooth creamy consistency. Do not allow sauce to boil. Add the Parmesan cheese and season with salt and pepper.
  5. Pour half of the béchamel sauce to the baking dish. Fill each shell with filling, and place into the baking dish. Once all the shells are added, then pour almost all of the béchamel sauce over the shells. (leave some extra to add when serving) Cover with foil and bake for about 25 minutes, and the last 10 minutes, remove the foil and add Panko breadcrumbs to add a crispy texture.
  6. Garnish with remaining parsley, dill and sprinkle with parmesan cheese.    

Nutrition

Calories: 598kcalCarbohydrates: 24gProtein: 32gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 131mgSodium: 1504mgPotassium: 650mgFiber: 1gSugar: 11gVitamin A: 2288IUVitamin C: 10mgCalcium: 628mgIron: 2mg

Notes

The beauty of this dish is you can make it the day before. Store in the refrigerator, covered and allow to sit out for about 15 minutes before putting it in the oven. Pour the béchamel sauce over the shells and bake. 

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