Monday, September 19, 2011

Stuffed Cannelloni

When we have salmon I like to use the left overs
in pasta dishes. This simple filling is perfect in cannelloni,
manicotti or large shell pasta. Add a salad, and supper is ready.
Ingredients:
  • 1 200 gram package of cannelloni shells

  • 1 small red pepper, finely chopped

  • 1 clove garlic, minced

  • 1 tbsp olive oil

  • 1 250 gram tub ricotta cheese

  • 1 egg, slightly beaten

  • 1 1/2 - 2 cups baked salmon, flaked into small pieces

  • 1/3 cup light cream

  • 3 tbsp fresh parsley, finely chipped

  • 1 tbsp fresh basil, finely chopped

  • 1/3 cup Parmesan cheese

  • 3 cups tomato sauce

  • 2 cups shredded mozzarella cheese

Method:
  1. Cook pasta as directed on package. Do not over cook. Drain.

  2. In a non stick pan over medium heat saute garlic and peppers in olive oil for 3-4 minutes.

  3. Stir together next 7 ingredients and add peppers and garlic.

  4. Pour half the tomato sauce into a shallow casserole. Fill pasta shells with salmon filling and lay over sauce in a single layer.

  5. Pour remaining sauce over pasta, making sure the pasta is all coated. Top with mozzarella.

  6. Bake in 350ยบ oven for 30 minutes.


5 comments:

  1. I love cannelloni, I usually make a cream sauce with seafood but will have to try this.

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  2. Oh, this looks so good! And I have left-over salmon in the fridge. I wonder what's for dinner?

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  3. do you think canned salmon would work for this dish? We always eat up our baked salmon (b/c its soooo good)

    Roselyn D.

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  4. i was just going to say the same thing....you bc gals are so lucky to have salmon available, especially if you catch it yourself......but when we have it here, there is NEVER any left over, so canned salmon will have to do.
    it sound really yummy, but i would rather have you make it for me :)

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  5. Just had another fine salmon dinner locally here .... fresh salmon straight from the ocean! Love the idea for leftover salmon...wonderful. Thanks so much for sharing.

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