I've posted this before but I'll post it again. I've modified it a bit
since I first came up with it some years ago. It's very tasty And yes,
you can use fresh salmon rather than canned salmon, but you'd have to poach
it first. Canned salmon is already cooked.


Salmon Stuffed Pasta Shells

14-16 jumbo shell macaroni
1 egg, beaten
1 c. ricotta cheese
3 Tbs. chopped onion
2 Tbs. minced parsley
1/4 tsp. salt
1 c. canned salmon, drained and flaked (round bones removed)
grated lemon zest
1/4 c. light cream or whole milk

Dill Sauce:

1-1/2 Tbs. butter
1-1/2 - 2 Tbs. all purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. light cream
3 Tbs. freshly snipped dill or 2 Tbs. dried dill weed
1 Tbs. lemon juice

Melt butter in a small saucepan and whisk in flour with salt and pepper;
stir until well blended. Add cream and cook until thickened to desired
consistency. Add the lemon juice and dill and stir until well blended,
about 1 minute. Remove saucepan from heat.
****************
Cook shells according to package directions; drain well. Set aside,
separated on waxed paper so they don't stick together. Combine egg,
ricotta, onion, parsley, lemon zest, salt and flaked salmon. Add the light
cream or milk to the bottom of a large baking dish. Fill each pasta
shell with a heaping tablespoonful of the salmon filling. Arrange the
shells in a 13X9 baking dish. Cover with foil and bake at 350F for 30
minutes.
Arrange the shells on a serving platter and spoon the cream sauce over the
top.

Reheats well in the microwave.

Jill