Baked Salmon Stuffed Pasta Shells

Image

 Baked Salmon Stuffed Pasta Shells

  • 1 PKG Salmon Fillets (4 Fillets)
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 TSP Sea Salt
  • 1 TSP Pepper
  • Dash Onion Powder
  • Dash Garlic Rosemary Seasoning (By Lawry)
  • Dash Garlic Powder
  • 1 Box of Jumbo Large Pasta Shells
  • 1 Bag of Fresh Spinach
  • 1 PKG of Kraft Italian Blend Cheese

White Wine Sauce (Homemade)

  • 1/2 CUP Sutter Home Sauvignon Blanc White Wine 2012 (ROOM TEMP)
  • 2 8oz Cream Cheese By Lucerne (ROOM TEMP)
  • 1 1lb Container Sour Cream By Lucerne (ROOM TEMP)
  • 3 TBS Butter (ROOM TEMP)
  • Salt & Pepper To Taste
  • Garlic Rosemary Seasoning To Taste

Tarragon Lemon Dressing (Spinach Side Salad)

  • 1 9oz Bottle of “Saucy Mama Tarragon Lemon Mustard
  • 3 TSP Orange Juice
  • Dash Italian Blend Seasoning
  • Dash Ginger Powder
  • 1 TSP Minced Garlic
  • 1 TSP Extra Virgin Olive Oil
  • Dash Garlic Rosemary Seasoning

Combine All Ingredients, Mix In A Bowl or A Pourable Measuring Cup For Easy Pour Into Your Own Squeeze Bottle.

Instructions

  1. Preheat Oven 425 Degrees
  2. Place Salmon Fillets In A Glass Casserole Dish Lay Flat. Season & Marinate Fillets With First 6 Ingredients. Cover & Marinate Fillets In Fridge For 30 Minutes. *NOTE You Can Also Add A Splash of White Wine To Compliment The Salmon.
  3. Meanwhile, Get Out A Large Pot & Fill Pot With Water Enough To Cover Jumbo Pasta Shells. Pour 1 TBS of Extra Olive Oil In The Pot.
  4. Bring Water To A Boil. Add Jumbo Pasta Shells & Cook (Al Dente) For 9 Minutes.
  5. Pour Out Jumbo Pasta Shells In A Strainer Under Cold Water. To Stop The Cooking Process.
  6.  Set Jumbo Pasta Shells Aside.
  7. Take Out Marinaded Salmon Fillets & Bake in 425 Degree Oven For 25 Minutes. *Bake For An Addition 5 Minutes If Need Be.

White Wine Sauce

  1. Medium Pot on Low to Medium Heat.
  2. Add 2 8 oz Cream Cheese & Stir With Spoon Until Smooth & Creamy With NO Chunks!
  3. Add 1 LB Container Sour Cream Stir Until Combined & Smooth.
  4. Add 3 TBS Butter Stir Until Combined & Smooth
  5. Add 1/2 Cup Sutter Home White Wine & Stir Until Combined/Smooth.
  6. Turn off Heat. Season Sauce With Salt/Pepper & Garlic Rosemary Seasoning To Taste.
  7. Sauce Will Be Thick & Smooth.

Stuffing Jumbo Shells

  1. Take Salmon Fillets Out of Oven. Let Salmon Stand For 1 Minute. With A Spatula Carefully Lift Fillets & Place in White Wine Sauce. Break Apart Fillets With A Spoon & Stir Until Combined. Add 2-3 Handfuls of Spinach To The Salmon & Sauce Mix; Stir With Spoon Until All Combine Well.
  2. Place & Arrange Jumbo Pasta Shells Neatly In A Row in Another Casserole Dish or Wash The One You Used For The Salmon Fillets.
  3. Arrange Pasta Shells As Neatly As You Can in The Casserole Dish. With A Table Spoon Stuff Shells With White Wine Salmon & Spinach Mix. Fill Pasta To The Top; Do Not Worry When Filling Starts To Spill Over Outside of The Shells. *NOTE Any Sauce Mixture Left Over Pour Sauce Over Pasta & Spread Evenly.
  4. When All Shells are Filled. Cover Shells With 1 PKG Kraft Italian Blend Cheese Evenly. If You Like It Cheesy Add Another Bag!
  5. Place In Oven Again For 30 Minutes or Until Cheese Is Brown & Bubbly. Cut Baked Dish Into Squares & Enjoy With A Glass of White Wine!

*You Can Pair This Dish With A Spinach Side Salad (Spinach Left Over!) With Tarragon Lemon Dressing. You Can Add Cheese, Your Favorite Fruit & All Your Favorite Salad Fixings! 

Advertisements

Cheesy – Chicken & Spinach Lasagna

                                                                                1391811466415

Ingredients For Cheesy – Chicken Spinach Lasagna With Homemade White Wine Sauce

  • 5 Medium Chicken Breasts           
  • 4 TBS Extra Virgin Olive Oil
  • Natural Sea Salt & Pepper (Sprinkle To Cover Breasts)
  • 2 TBS Onion Powder
  • 2 TBS Garlic Rosemary & Lemon Seasoning ( By Lawry’s)
  • Dash of Ginger Powder
  • 9 Lasagna Shells
  • 1 Bag of Spinach
  • 2 Bags of Italian Blend Cheeses By Lucerne

Ingredients For Homemade White Wine Sauce            

 

  • 2 8 oz Cream Cheese By Lucerne (ROOM TEMP)
  • 1lb Sourcream By Lucerne (ROOM TEMP)
  • 4 TBS Butter (ROOM TEMP)
  • Bottle of Sutter Home White Wine (Your Favorite) (ROOM TEMP)

 

Instructions

  1. Preheat Oven To 400 Degrees
  2. Medium Dice Chicken Breasts On Cutting Board. Season & Marinate Diced Chicken Breasts With First 5 Ingredients. Cover & Marinate Chicken In Fridge For 30 Mins.
  3. While Chicken Is Marinating. Get Out A Medium to Large Pot, Fill Pot With Water Enough To Cover Lasagna Shells. Pour 1 TBS of Extra Virgin Olive Oil In The Pot, So That Your Lasagna Shells Will Not Stick Together.
  4. Bring Water To A Boil. Add Lasagna Shells & Cook  (Al Dente) For About 5-7 Minutes.
  5. Pour Out Lasagna Shells In A Strainer Under Cold Water. 
  6. Set Lasagna Shells Aside.
  7. Heat Saute Pan on High. Take Out Marinated  Chicken Breasts & Saute Chicken In Extra Virgin Olive Oil Marinade Until Golden Brown. Add More Olive Oil In Pan If Needed.
  8. While Chicken Is Cooking. Get Out A Medium To Large Pot & Heat On Low to Medium Heat. Add 2 8oz Room Temp. Cream Cheese & Stir With A Wooden Spoon Until Smooth & Creamy With NO Chunks! Add 1 LB Container of Sour Cream, Stir Until Combined & Smooth. Add 4 TBS Butter Stir Until Combined & Add 1/2 Cup Sutter Home White Wine & Stir Until Combined. Season Sauce With Salt & Pepper. Sauce Should Be Smooth & Creamy.

 Layered Lasagna

  1. In A Medium Glass Casserole Dish Assemble Lasagna In Layers. First 3 Lasagna Shells On The Bottom of Casserole Dish. NOTE* If Lasagna Shells Are Dry Rinse Shells Under Cold Water/ Shake off Excess Water So That Your Shells Are Not Dry & Sticky As You Are Layering. 
  2. Next Add A Spoon Full of Homemade White Wine Sauce To Cover Shells, Spoon Full of Chicken, Handful of Spinach & A Handful of Italian Blend Cheeses. 
  3. Repeat Process for the Next 2 Layers. You Should Have 3 Layers of Lasagna. The Last Layer (3rd) Should Be The ( Top) 3 Shells Covered With Cheeses on Top. For The Last Layer (3rd) Press Down Gently With Back of Spoon To Insure Lasagna Is Not Hanging Out on The Sides of The Dish.
  4. Place In A 400 Degree Oven For 30 Mins or Until Cheeses Are Brown & Bubbly. Wait 1 Minute Before Cutting Lasagna Into Squares. 
  5. Enjoy With A Glass of White Wine!