Salmon Stuffed Shells Recipe
Ingredients
| Jumbo pasta shells - 12 | ||
| Boiling water | 2 Quart | |
| Cooking oil | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Egg | 1 | |
| Cottage cheese | 1 Cup (16 tbs) | |
| Onion flakes | 1 Tablespoon | |
| Parsley flakes | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Salmon | 7 3/4 Ounce | |
| Lemon juice | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
GETTING READY
1) Preheat oven moderate to 350°F (180°C).
MAKING
2) In a large saucepan boil water. Add shells, cooking oil and first amount of salt and cook uncovered for 12 to 15 minutes.
3) Drain from the liquid and rinse with cold water. Drain well.
4) In a bowl add egg, cottage cheese, onion, parsley and second amount of salt. Beat together to combine.
5) Add salmon and lemon juice.
6) Spoon the mixture into the shells.
7) Take 8 x 8 inch (20 x 20 cm) pan and arrange the shells round side down.
8) Add 2 tbsp. (30 mL) water in bottom of pan.
9) Mix butter, crumbs and Parmesan cheese
10) Sprinkle the mixture on the top of the pan.
11) Cover and bake for 30 minutes.
SERVING
12) Serve immediately.
1) Preheat oven moderate to 350°F (180°C).
MAKING
2) In a large saucepan boil water. Add shells, cooking oil and first amount of salt and cook uncovered for 12 to 15 minutes.
3) Drain from the liquid and rinse with cold water. Drain well.
4) In a bowl add egg, cottage cheese, onion, parsley and second amount of salt. Beat together to combine.
5) Add salmon and lemon juice.
6) Spoon the mixture into the shells.
7) Take 8 x 8 inch (20 x 20 cm) pan and arrange the shells round side down.
8) Add 2 tbsp. (30 mL) water in bottom of pan.
9) Mix butter, crumbs and Parmesan cheese
10) Sprinkle the mixture on the top of the pan.
11) Cover and bake for 30 minutes.
SERVING
12) Serve immediately.
Chef
