Stuffed Cannelloni

When we have salmon I like to use the left overs

in pasta dishes. This simple filling is perfect in cannelloni,

manicotti or large shell pasta. Add a salad, and supper is ready.

Ingredients:

• 1 200 gram package of cannelloni shells


• 1 small red pepper, finely chopped


• 1 clove garlic, minced


• 1 tbsp olive oil


• 1 250 gram tub ricotta cheese


• 1 egg, slightly beaten


• 1 1/2 - 2 cups baked salmon, flaked into small pieces


• 1/3 cup light cream


• 3 tbsp fresh parsley, finely chipped


• 1 tbsp fresh basil, finely chopped


• 1/3 cup Parmesan cheese


• 3 cups tomato sauce


• 2 cups shredded mozzarella cheese

Method:

1. Cook pasta as directed on package. Do not over cook. Drain.


2. In a non stick pan over medium heat saute garlic and peppers in olive oil for 3-4 minutes.


3. Stir together next 7 ingredients and add peppers and garlic.


4. Pour half the tomato sauce into a shallow casserole. Fill pasta shells with salmon filling and lay over sauce in a single layer.


5. Pour remaining sauce over pasta, making sure the pasta is all coated. Top with mozzarella.


6. Bake in 350º oven for 30 minutes.

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