Broccoli- Salmon Pasta Shells

When it comes to stuffed pastas, the only limitation is your own imagination. Sometimes it could be inspired by the seasons, maybe what you grew in your garden. Other times, its what you have on hand. Some of the best baked pastas evolve from a little adventure and risk taking.

The filling you choose, gives body and character. The sauce should bring the plate alive and complement the filling, not overpower or mask what is held within the pasta ‘walls’. Generally, there are three types of sauce used when making this entree; either a light tomato sauce, Bechamel or cream sauce or a broth sauce.

I have always favored using ‘Conchiglioni‘ pasta, the name derives from the Italian word meaning ‘seashells’. Their shape, size and consistency are the perfect vessel for bold, rich fillings and flavorful sauces. Baked pastas, or ‘pastas al forno’ as they are called in Italy, date back to the Renaissance when they were being served at the banquets of nobles.

Anyone following my food blogs has long since figured out I have a huge love for ‘stuffing things’. Although this meal may seem a bit ordinary, the recipe is one I developed many years ago and still enjoy using it. You can also find it featured in my eBook  on Amazon,  ‘Living Large on a Lean Food Budget’.

               Today, March 24th, is the birthday of my brother, Tony.

                                                 HAPPY BIRTHDAY, TONY!

                      ENJOY YOUR DAY AS WE CELEBRATE YOU WITH LOVE.

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Broccoli- Salmon Pasta Shells

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Rating: 5
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Course

Brunch, Lunch, Main Dish

Cuisine

American, Italian

Servings

MetricUS Imperial

Ingredients

• 18 jumbo pasta shells (CONCHIGLIONI)
• 1/3 cup margarine
• 1 cup water
• 1-40 gram pkg 'Lemon & Dill' Sauce Mix (I like to use the McCormick International brand)
• 418 grams salmon, drained (RESERVE JUICE)
• 284 ml sliced mushrooms, drained & chopped
• 2 1/2 cups broccoli, chopped (microwave slightly)
• 2/3 cup onion, finely chopped
• 284 ml cream of mushroom soup
• 113 grams medium cheddar cheese, shredded

Course Brunch, Lunch, Main Dish Cuisine American, Italian Servings MetricUS Imperial Ingredients 18 jumbo pasta shells (CONCHIGLIONI) 1/3 cup margarine 1 cup water 1-40 gram pkg 'Lemon & Dill' Sauce Mix (I like to use the McCormick International brand) 418 grams salmon, drained (RESERVE JUICE) 284 ml sliced mushrooms, drained & chopped 2 1/2 cups broccoli, chopped (microwave slightly) 2/3 cup onion, finely chopped 284 ml cream of mushroom soup 113 grams medium cheddar cheese, shredded

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Cook pasta shells in boiling, salted water with a small amount of oil added, for 15 minutes. Drain, rinse under cold water.

   
2. In a small saucepan, melt margarine & remove from heat. Stir in water & sauce mix. Bring to a boil over medium heat & simmer 3 minutes.
3. In a large bowl, combine salmon, mushrooms, broccoli, onions & half of dill sauce.
4. Preheat oven to 350 F. Fill pasta shells with salmon mixture. All the filling should fit into 18 shells as they are nicely 'overstuffed'. In a small bowl, mix together remaining dill sauce, reserved salmon juice & mushroom soup. Spread some sauce over bottom of a 9 x 13-inch baking pan. Lay filled shells single file in pan. Pour remaining sauce over all & top with grated cheddar cheese.
5. Cover with foil & bake about 45-50 minutes.

Recipe Notes

• This meal is easily portioned and frozen for an easy quick fix for supper later.
• If you prefer, you could use fresh baked salmon instead of canned.