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Tender jumbo pasta shells filled with creamy, flavorful salmon and cheeses, baked with marinara or Alfredo sauce to a bubbly, golden finish. A fresh and comforting seafood pasta dish perfect for healthy or family meals.

Ingredients

Scale
  • 20 jumbo pasta shells (or gluten-free jumbo shells)
  • 8 oz cooked salmon, flaked (fresh, canned, or smoked)
  • 1 cup ricotta cheese (or cottage cheese)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dried dill (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups marinara sauce (or creamy Alfredo sauce)
  • 1/4 cup cream or milk (optional, to thin or enrich the sauce)
  • Optional add-ins: 1 cup chopped fresh spinach (squeezed dry) or 1/2 cup chopped sun-dried tomatoes

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the 20 jumbo pasta shells until just al dente according to package directions.
  3. Drain shells, rinse with cool water to stop cooking, and toss gently with olive oil to prevent sticking.
  4. Flake the cooked salmon, removing any skin and bones.
  5. If using fresh spinach, squeeze out excess moisture.
  6. In a large bowl, combine flaked salmon, ricotta, shredded mozzarella, grated Parmesan, egg, garlic powder, dried dill (if using), salt, and pepper; fold in spinach or sun-dried tomatoes if using.
  7. Spread about 1 cup of marinara or Alfredo sauce (stirred with cream if using) evenly across the bottom of a large baking dish.
  8. Stuff each shell with a generous spoonful of the salmon mixture and place them open-side up in a single layer in the prepared baking dish.
  9. Pour the remaining sauce over the stuffed shells to coat them well.
  10. Sprinkle extra mozzarella and Parmesan cheese evenly over the dish.
  11. Cover the baking dish with foil and bake for 25 minutes.
  12. Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden.
  13. Let the dish rest for 5–10 minutes, then garnish with chopped parsley or extra Parmesan before serving.

Notes

Cook pasta shells until slightly under al dente to prevent mushiness after baking., Drain and rinse shells immediately after cooking to stop further cooking and ease stuffing., Squeeze excess moisture out of spinach to keep filling from becoming watery., Avoid overfilling shells to keep filling intact during baking., Cover dish with foil initially to retain moisture, then uncover to brown cheese topping., Let dish rest before serving to help filling set for easier serving.

Nutrition

Find it online: https://cookingcrumbs.com/salmon-stuffed-shells-recipe-easy-healthy-dinner/