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Salmon Stuffed Pasta Shells

  • 24 jumbo shells, uncooked
  • 2 eggs, beaten
  • 2 cups ricotta cheese
  • 1/4 cup chopped red onion
  • 1 red bell pepper, ribs and seeds removed, diced
  • 1 yellow bell pepper, ribs and seeds removed, diced
  • 1/4 cup snipped parsley
  • 1/2 teaspoon finely grated lemon peel
  • 1 can red sockeyed salmon, drained and flaked
  • 1 teaspoon old bay seafood seasoning
  • 1 cup light cream
  • 2 tbsp. sweet cream butter
  • 1 1/2 tbsp. all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tbsp. lemon juice
  • 1 1/2 cup heavy cream
  • 3 tbsp. finely snipped fresh dill or 2 tsp. dried dill weed

Cook pasta according to package directions, drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together. Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and Old Bay Seafood seasoning. Pour light cream into lightly oiled 9 x 12 x 2-inch baking dish. Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole, cover with aluminum foil. Bake at 350: F for 30 to 35 minutes, or until hot and bubbly. While shells are baking, melt butter in small saucepan over medium heat, stir in flour, salt and pepper. Remove saucepan from heat; gradually heavy add cream, stirring until mixture is smooth. Return to medium heat, bring almost to boiling, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat, stir in dill and lemon juice. Remove casserole from oven, arrange shells on serving platter. Serve with dill sauce. Old Bay Seasoning 1 Tbsp. celery seed 1 Tbsp whole black peppercorns 6 bay leaves 1/2 tsp. whole cardamom 1/2 tsp. mustard seed 4 whole cloves 1 tsp. sweet Hungarian paprika 1/4 tsp. mace In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

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