Ingredients
Scale
- 12 jumbo shells jumbo pasta shells
- 1 cup cooked salmon (flaked)
- 1 cup ricotta cheese
- 1 cup fresh spinach (chopped (or 1/2 cup frozen, thawed and drained))
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the flaked salmon, ricotta cheese, chopped spinach, garlic powder, salt, pepper, and half of the mozzarella cheese.
- Spread half of the Alfredo sauce in the bottom of a baking dish.
- Stuff each pasta shell with the salmon mixture and place them in the baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving.
- Prep Time: 20
- Cook Time: 30