Description
Salmon-stuffed pasta shells with garlic and dill.
Ingredients
- 3 tablespoons olive oil, divided, or as needed
- 16 jumbo pasta shells
- 1 pound fresh salmon
- 1 tablespoon minced onion
- 1 tablespoon minced garlic
- 3 tablespoons chopped fresh dill
- 1 pinch dried parsley
- ½ cup white wine
- ½ (8 ounce) package cream cheese, softened
- salt and ground black pepper to taste
- 2 cups half-and-half
- ½ cup white wine
- 2 tablespoons cream cheese
- 2 tablespoons chopped fresh dill
- 1 tablespoon salted butter
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4