Salmon Stuffed Shells (Crock Pot or baked)

These salmon stuffed shells are a family favorite and always popular when I serve them. See slow cooker stuffed shells for the crockpot version of this recipe.

Prep time: 2030 min.

Bake time: 30 min.

Serves: 6

  • 20-24 Jumbo shells
  • 3/4 lb. fresh salmon or 14.75 oz. canned salmon, drained. *see note.

For the filling:

  • 1 1/2 cup Ricotta cheese
  • 2/3 cup grated parmesan cheese
  • 3/4 cup shredded mozzarella
  • 1/2 cup plain yoghurt or sour cream
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Old Bay seasoning
  • 3/4 teaspoon Italian seasoning (optional).

Note* Filling can be made ahead of time and refrigerated. Once ready to use, give it a good stir and then add the salmon.

For the sauce:

  • 2 tablespoons butter
  • 2 1/2 tablespoons flour
  • 2 cups whole milk
  • 3 Tablespoons marinara or pasta sauce
  • 1/4 teaspoon salt
  • Dash or two of Old Bay seasoning (optional)

Shredded Mozzarella for topping.

Note* Fresh salmon tastes better in stuffed shells (in my opinion), but if you are trying to stay within a budget and don’t mind a stronger fish flavor then the canned fish is a good option!

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Preheat oven to 400 degrees.

  1. If using fresh salmon; Place salmon into a greased baking dish and drizzle olive oil over top, then season lightly with salt and pepper. Bake at 400 degrees for 20 minutes, or until the fish is flaky and internal temperature reaches 145 degrees. Remove salmon from the oven and allow to cool slightly, then flake with a fork and remove the skin (and bones if any). If using canned salmon remove any bones and skin, then flake with a fork.
  2. Cook pasta in boiling water until al-dente, then drain with a colander and allow to cool a little before stuffing.
  3. Preheat oven to 350.
  4. Mix filling ingredients and flaked fresh, or canned and drained, salmon. Melt butter over medium heat in a small saucepan. Stir in flour and allow to cook for another 30 seconds, then whisk in milk. Turn heat to medium-high and continue to stir frequently. Once sauce has thickened and is lump free, remove the sauce pan from heat and stir in salt and marinara/pasta sauce. Note* If the sauce is too thick you can stir in a little more milk until it is a creamy consistency.
  5. Pour 1/3 of the pink sauce into a 13 by 9 in pan. Stuff each shell with one heaping tablespoon of filling and then arrange them on top of the sauce. Pour the rest of the sauce over the shells ensuring they are evenly covered, then top with more mozzarella cheese. Bake for 30 minutes until cheese has melted and filling is hot. Cool for 10 minutes, then enjoy!

Try Cheddar & Bacon Green beans or a Healthy Green Orange Ginger Smoothie with the shells!

Assemble Ingredients. Stuff shells with the cheese and cooked salmon mixture. Top with pink sauce and shredded cheese, then bake in the preheated oven.

Feel free to pin this recipe for later and show off your creations by tagging me on Instagram at thismom.cooks . Thank you for your support!!

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1 Comment

  1. […] you prefer you can also bake these salmon stuffed shells. I love eating stuffed shells with a good salad or with fresh […]

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