Salmon-stuffed pasta shells with garlic and dill.


Recipe Summary

35 mins
50 mins
15 mins
16 stuffed pasta shells


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Sauce:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.

  • Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.

  • Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.

  • Bake in the preheated oven until bubbly and heated through, about 20 minutes.

  • While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.

  • Remove shells from the oven and top with cream sauce. Serve.

Cook's Notes:

You can add more or less seasonings or wine to your personal taste to the sauce.

You can pour the cream sauce over the shells before baking if you wish.

Nutrition Facts

756 calories; protein 34.2g; carbohydrates 37.6g; fat 47.1g; cholesterol 154mg; sodium 311.6mg. Full Nutrition