Salmon Manicotti
Elevate your pasta night with this decadent Salmon Manicotti, a luxurious twist on a classic Italian favorite. Tender manicotti shells are generously stuffed with a rich, creamy filling of flaked salmon, ricotta, cream cheese, and Parmesan, enhanced by the vibrant flavors of fresh dill, parsley, garlic, and a hint of zesty lemon. Nestled in a velvety tomato and cream sauce and crowned with gooey melted mozzarella, this baked dish is as comforting as it is sophisticated. Perfect for a special dinner or an indulgent weeknight meal, this recipe combines the heartiness of Italian comfort food with the delicate elegance of seafood. Serve with a crisp salad and a glass of chilled white wine for an unforgettable dining experience. Keywords: Salmon Manicotti recipe, stuffed pasta shells, baked manicotti with salmon, creamy pasta bake, seafood Italian dish.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 12 oz Salmon fillet (boneless, skinless)
- 1 cup Ricotta cheese
- 4 oz Cream cheese (softened)
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tbsp Fresh dill (chopped)
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Lemon zest
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 28 oz Crushed tomatoes (canned)
- 0.5 cup Heavy cream
- 1 medium Onion (finely diced)
- 1 tsp Italian seasoning
- 1 cup Mozzarella cheese (shredded)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the manicotti shells in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside to cool slightly.
Season the salmon fillet with 0.5 tsp salt and 0.25 tsp black pepper. Heat olive oil in a skillet over medium heat. Add the salmon and cook for 3-4 minutes on each side, until fully cooked. Flake with a fork and let it cool.
In a large mixing bowl, combine the flaked salmon, ricotta cheese, cream cheese, Parmesan cheese, garlic, dill, parsley, lemon zest, egg, remaining 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well combined.
Carefully stuff each manicotti shell with the salmon mixture using a spoon or piping bag. Place the filled shells in the prepared baking dish.
For the sauce, heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the crushed tomatoes, Italian seasoning, and heavy cream. Simmer for 10 minutes, stirring occasionally.
Pour the tomato-cream sauce evenly over the stuffed manicotti shells. Sprinkle the shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional fresh parsley or dill, if desired.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.2 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 477 mg | 37% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 700 mg | 15% | |
*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.
