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Salmon Stuffed Pasta with Dill Sauce

  • 12-14 jumbo shell pasta
  • 1 large egg, lightly beaten
  • 1 c. Ricotta cheese
  • 2 Tbs. chopped onion
  • 2 Tbs. snipped parsley
  • 1/4 teaspoon salt
  • 1 c. canned salmon, drained and flaked
  • pinch of grated lemon zest
  • 1/4 c. light cream or half & half
  • sweet paprika and parsley for garnish

Cook pasta shells according to package directions; drain well . Cool on waxed paper to keep shells from sticking together. Combine egg, Ricotta cheese, onion, parsley, lemon peel, salt and salmon. Pour cream into lightly buttered baking dish. Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole; cover with aluminium foil. Bake at 350 F for 30 to 35 minutes or until hot and bubbly. Prepare the dill sauce. Remove casserole from oven, arrange shells on serving platter. Spoon dill sauce over pasta. Sprinkle with parsley and paprika. Dill Sauce 1-1/2 Tbs. butter 1-1/2 Tbs. all-purpose flour 1/4 tsp. salt dash pepper 1 c. milk 3 Tbs. finely snipped fresh dill or 2 tsp. dried dill weed 1 Tbs. lemon juice Melt butter in small saucepan over medium heat, stir in flour, salt and pepper. Remove saucepan from heat. Gradually add milk, stirring until mixture is smooth. Return to medium heat; bring to boiling, stirring constantly. Reduce heat. Simmer 1 minute. Remove from heat and stir in dill and lemon juice. Serve immediately.

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