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 350ยบ oven for 30 minutes.


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