Imagine a dish that combines the luxurious richness of salmon with the comforting embrace of Italian pasta - this Manicotti with Salmon Sauce is not just a meal, it's a culinary adventure that will transform your dinner table into a gourmet restaurant! Whether you're looking to impress dinner guests or treat yourself to an extraordinary weeknight dinner, this recipe promises to elevate your cooking game and deliver flavors that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 1 can (14 oz) salmon, drained
- 1 cup ricotta cheese
- 1 cup cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp dill
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- In a large mixing bowl, combine the drained salmon, ricotta cheese, 1/2 cup mozzarella, 1/4 cup Parmesan cheese, lemon juice, dill, salt, and pepper. Mix thoroughly until well blended.
- Carefully stuff each manicotti shell with the salmon mixture using a small spoon or piping bag. Ensure the shells are evenly and completely filled.
- In a separate bowl, whisk together the cream with the remaining Parmesan cheese to create a smooth sauce.
- Arrange the stuffed manicotti shells in the prepared baking dish in a single layer.
- Pour the cream sauce evenly over the manicotti shells, ensuring they are completely covered.
- Sprinkle the remaining mozzarella cheese over the top of the dish.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 5-7 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let rest for 5-10 minutes before serving to allow the sauce to set.
- Garnish with fresh chopped dill or parsley if desired, and serve hot.
Tips
- Use fresh salmon if possible, but high-quality canned salmon works wonderfully for convenience
- Make sure to drain the salmon thoroughly to prevent excess moisture in your filling
- For easier stuffing, use a piping bag or a zip-lock bag with the corner cut off to fill manicotti shells
- Let the dish rest after baking to allow the sauce to set and flavors to meld
- Choose full-fat dairy products for the richest, creamiest texture
- If you prefer a lighter version, you can substitute half-and-half for heavy cream
- Fresh dill makes a significant difference in flavor compared to dried herbs
- Always cover with foil initially to prevent the cheese from burning
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 110mg
