Go Back
+ servings
Salmon Stuffed Shells. Giant pasta shells filled with poached salmon and creme fraiche on a bed of cheese sauce then baked with broccoli and cheese.

Salmon Stuffed Shells

Amanda Wren-Grimwood
Giant pasta shells filled with poached salmon and creme fraiche on a bed of cheese sauce then baked with broccoli and cheese.
5 from 4 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 1172 kcal

Ingredients
  

  • 750 g salmon fillets
  • 500 g giant pasta shells (24)
  • 500 ml milk
  • 25 g butter
  • 25 g flour
  • 250 ml creme fraiche
  • 1 broccoli florets quartered
  • seasoning
  • ¼ tsp nutmeg
  • 100 g cheese grated
  • 25 g Parmesan grated
  • 1 tbsp fresh dill or 1 tsp dried

Instructions
 

  • Poach the salmon in the milk for 5 minutes until lightly cooked then drain the milk into a saucepan and flake the salmon before mixing with the creme fraiche and dill. Season to taste. 
  • Cool the broccoli until just cooked and cook the pasta for ⅔ of the cooking time, according to the instructions. Drain and cool. 
  • Make the cheese sauce by adding the flour and butter to the reserved milk then whisking over a medium heat until thickened. Add the grated cheese, check the seasoning and add the nutmeg before pouring onto the base of an oven proof dish.
  • Spoon the salmon mixture into the shells and arrange in the dish before adding the broccoli.
  • Add the grated Parmesan and more cheese if liked then bake at 180 for 20 minutes.

Nutrition

Calories: 1172kcalCarbohydrates: 117gProtein: 72gFat: 46gSaturated Fat: 21gCholesterol: 192mgSodium: 544mgPotassium: 1955mgFiber: 8gSugar: 14gVitamin A: 2070IUVitamin C: 136.1mgCalcium: 584mgIron: 4.9mg
Keyword broccoli, pasta, salmon
Tried this recipe?Let us know how it was!