These Smoked Salmon & Spinach Stuffed Shells are an absolute food pleasure! They're ideal for a special night dinner or even a fast weeknight meal. I originally found a rendition of this recipe when traveling in Italy—the decadent filling, rich flavors, and the incomparable cheesy topping are simply divine. I've made some adjustments over time, putting in my own twist, and I can't wait to share it with you!
The genious of this recipe lies in the flexibility and simplicity. You can modify the ingredients as per your taste and availability. You could definitely include sautéed mushrooms or sun-dried tomatoes to it for texture and flavor. If spinach is not your preference, you can replace it with other greens. It's YOUR baby!
Required Equipments
- Large saucepan
- Baking dish
- Mixing bowls
- Colander
- Measuring cups and spoons
- Wooden spoon
- Cheese grater
Smoked Salmon and Spinach Stuffed Shells: Frequently Asked Questions
Smoked Salmon and Spinach Stuffed Shells
Indulge in these elegant and flavorful Smoked Salmon & Spinach Stuffed Shells. A perfect blend of creamy ricotta, savory smoked salmon, and tender spinach, all baked to cheesy perfection.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grab your baking dish and lightly grease it with olive oil or cooking spray. This prevents sticking and ensures easy cleanup later.
- Cook the jumbo pasta shells according to package directions until al dente. Once done, drain them in a colander and rinse with cold water to stop the cooking process. Set aside to cool slightly.
- While the shells are cooking, prepare the filling. In a large mixing bowl, gently combine the smoked salmon (make sure it's finely chopped, no big chunks!), the fresh spinach (give it a good wash and chop it up too), ricotta cheese, grated parmesan cheese, and a pinch of salt and pepper to taste. Don't overmix; we want to keep the lovely texture.
- Once the shells have cooled slightly, carefully stuff each shell with the smoked salmon and spinach mixture. Make sure to pack it in nicely to avoid any gaps. You might need a spoon to help you out.
- Arrange the stuffed shells snugly into your prepared baking dish. Once all the shells are in there, sprinkle the remaining grated parmesan cheese over the top.
- In a small bowl, whisk together the heavy cream, eggs, and a tiny bit of salt and pepper. This is our delicious creamy sauce, which will make the dish even more scrumptious. Pour this mixture carefully over the stuffed shells, making sure each shell gets a nice coating.
- Cover the baking dish with foil and bake for 25-30 minutes. After that, carefully remove the foil and bake for another 10-15 minutes, or until the cheese is golden brown and bubbly. The liquid should reduce and create a nice cheesy sauce.
- Remove from the oven and let it rest for about 5-10 minutes before serving. This helps the filling set properly and prevents a messy situation. You’ll thank me later!
📝 Notes
- Make sure your smoked salmon is finely chopped and your spinach is well washed and chopped before you begin.
- If you're short on time you can use frozen spinach, just make sure to squeeze out all the excess water before adding it to the filling.
- For a richer flavor you can use a mix of fresh and dried herbs.
- Adjust the seasoning to your liking. I often add a dash of nutmeg for an extra kick!
🍎 Nutrition
Calories: 500 kcal
Protein: 25 g
Fat: 25 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 200 mg
