Baked Salmon Stuffed Pasta Shells

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 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! 

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