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. You may also enjoy Crack chicken stuffed shells (crockpot or baked).
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
Salmon stuffed shells
- 24 jumbo stuffing shells
- 3/4 pound fresh salmon fillet *see note
- 1 1/2 cups ricotta cheese
- 2/3 cup grated parmesan cheese
- 3/4 cup shredded mozzarella cheese plus additional for topping
- 1/2 cup sour cream *see note
- 1/2 teaspoon garlic salt (optional)
- 1/2 teaspoon Old bay seasoning
- 3/4 teaspoon Italian seasoning (optional)
For the pink sauce:
- 2 tablespoons butter
- 2 1/2 tablespoons all purpose flour
- 2 cups whole milk
- 3 tablespoons Marinara or pasta sauce
- salt and additional Old bay seasoning to taste
Preheat oven to 400 degrees.
- Place salmon into a greased baking dish and drizzle olive oil over top, then season lightly with salt and pepper. Bake in the preheated oven 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).
- Cook pasta in boiling water until al-dente, then drain with a colander and allow to cool a little before stuffing.
- Mix filling ingredients in a medium sized bowl and then fold in cooked, flaked salmon. Reduce oven temperature to 350 degrees.
- Melt butter over medium heat in a small saucepan. Stir in flour and then whisk in milk. Turn heat to medium-high and continue to stir until the sauce has thickened and is lump free. Remove the sauce pan from heat and stir in marinara/pasta sauce and additional salt and Old bay to taste (optional). Note* If the sauce is too thick you can stir in a little more milk until it is a creamy consistency. 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 in the baking dish. Pour the rest of the sauce over the shells ensuring they are evenly covered, then top with additional mozzarella cheese. Bake for 30 minutes until cheese has melted and filling is hot. Cool for 10 minutes, then enjoy!
Subscribe today and get free meal inspirations delivered to your doorstep!
Note* Filling can be made ahead of time and refrigerated. Once ready to use, give it a good stir and then add the salmon.
Ingredients needed: Jumbo shells, salmon, mozzarella cheese, ricotta cheese, sour cream, grated parmesan cheese, garlic salt (optional), Old bay seasoning, salt and pepper, Italian seasoning, butter, flour, milk, and marinara sauce.
Cook the salmon and flake, then combine the filling ingredients and make the pink sauce. Place 1/3 of the sauce in a 13 by 9 inch baking dish, then stuff the cooked stuffing shells with the salmon and cheese filling and place on top of the pink sauce in the baking dish.
Top the salmon stuffed shells with the remaining pink sauce and then top with additional shredded mozzarella cheese.
Bake the stuffed shells until the filling is heated through and the cheese is melted. Cool slightly and enjoy!
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!!