Manicotti Shells Filled with Cheese and Smoked Salmon Bits
Indulge in a deliciously decadent twist on classic Italian cuisine with these Manicotti Shells Filled with Cheese and Smoked Salmon Bits. This recipe combines tender manicotti pasta with a rich, velvety filling of ricotta, cream cheese, Parmesan, and mozzarella, elevated with finely chopped smoked salmon for a luxurious burst of flavor. Seasoned with aromatic garlic, dill, and a hint of black pepper, each shell is baked to perfection under a blanket of marinara sauce and golden, bubbling mozzarella. Ready in just about an hour, this gourmet-inspired dish is perfect for a cozy dinner or an impressive entrée for special occasions. Garnished with fresh parsley, it's a feast for both the eyes and the palate. Ideal for pasta lovers, seafood enthusiasts, and fans of comforting baked dishes alike!
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Recipe Information
Ingredients
- 8 pieces Manicotti shells
- 1 cup Ricotta cheese
- 4 ounces Cream cheese
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Mozzarella cheese, shredded
- 4 ounces Smoked salmon, finely chopped
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried dill
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1.5 cups Marinara sauce
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the manicotti shells and cook until they are al dente, typically 6-8 minutes. Drain and rinse with cold water to stop the cooking process, then lay them out on a clean kitchen towel to prevent sticking.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a large mixing bowl, combine the ricotta cheese, cream cheese, Parmesan cheese, 0.5 cup of the shredded mozzarella, and chopped smoked salmon. Mix well.
Add the egg, garlic powder, dried dill, salt, and black pepper to the cheese mixture. Stir until everything is thoroughly combined.
Using a small spoon or a piping bag, carefully fill each manicotti shell with the cheese and salmon mixture. Place the filled shells in the prepared baking dish in a single layer.
Pour the marinara sauce evenly over the stuffed shells, ensuring they are well coated. Sprinkle the remaining mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 20.5 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 20.8 mcg | 104% | |
| Calcium | 2308 mg | 178% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
