Salmon Stuffed Shells

Salmon stuffed shells doused in a creamy pink sauce and filled with a 3 cheese filling that bears the lovely flavors of seafood from the chunks of old bay seasoned salmon tucked inside. 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).

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Cheesy salmon stuffed shells

Salmon stuffed shells

marilynpeight
Salmon stuffed shells with seafood seasoning, three cheeses and a lovely pink sauce, are a pasta and seafood lover's dream come true, and totally worth the effort!
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 24 jumbo stuffing shells

Filling:

  • 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

Instructions
 

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 sauce pan from heat and stir in marinara sauce, additional salt and Old bay to taste (optional). See note below. Pour 1/4 of the sauce onto the bottom of a 13 by 9 inch baking dish. Stuff each shell with one heaping tablespoon of filling and then arrange the shells 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!

Notes

You can also used canned salmon for a shortcut to cooking fresh salmon. However, fresh salmon will have a lighter seafood flavor than the canned salmon.
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
Plain yoghurt can be used instead of sour cream in the filling. 
Additional notes and step by step photos below. 
Keyword Salmon, Stuffed shells, seafood stuffed shells, three cheese stuffed shells,
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Side dishes to pair with these salmon stuffed shells:

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Can the filling be prepped ahead of time?

Yes, the 3 cheese filling can be made ahead of time and refrigerated. Once ready to use, give it a good stir and then add the salmon. Stuff the cooked shells, then top with pink sauce and mozzarella cheese before baking.

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.

Step 1-2 Preheat oven to 400. 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.

Step 3: 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 sauce pan from heat and stir in marinara sauce, additional salt and Old bay to taste (optional). See note below. Pour 1/4 of the sauce onto the bottom of a 13 by 9 inch baking dish. Stuff each shell with one heaping tablespoon of filling and then arrange the shells on top of the sauce in the baking dish

Step 4: Pour the rest of the sauce over the shells ensuring they are evenly covered, then top with additional mozzarella cheese.

Step 4 continued: Bake the stuffed shells until the filling is heated through and the cheese is melted. Cool slightly and enjoy!

Storage options for leftovers of these salmon stuffed shells:

These salmon stuffed shells freeze well, and can be frozen in an airtight container for up to 3 months. You can also refrigerate the leftovers for several days and then reheat them in the microwave or oven until heated through. If reheating these shells in the oven, you may wish to cover them with foil to prevent the shells from drying out.

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