Description
Jumbo pasta shells stuffed with a creamy honey pepper salmon mixture, baked in a rich sauce and topped with melted cheese. A perfect blend of savory, sweet, and spicy flavors.
Ingredients
Scale
For the Crust:
- 12 jumbo pasta shells
- 1 lb salmon fillet, cooked and flaked
- 1 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons honey
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a large bowl, combine flaked salmon, ricotta, cream cheese, mozzarella, Parmesan, egg, honey, black pepper, salt, and garlic. Mix until well combined.
- In a separate bowl, whisk together marinara sauce and heavy cream. Spread half of this sauce mixture evenly over the bottom of a 9×13 inch baking dish.
- Spoon the salmon and cheese mixture into each cooked pasta shell, filling generously. Arrange the stuffed shells in the baking dish over the sauce.
- Drizzle the remaining sauce over the shells and cover the dish with aluminum foil. Bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes, until bubbly and lightly golden. Let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne or red pepper flakes to the filling.