Salmon-Stuffed Pasta Shells
Description
A creamy white wine sauce tops these salmon-stuffed pasta shells for a decadent dinner that's sure to impress!
Ingredients
•
3 tablespoons olive oil, divided, or as needed
•
16 jumbo pasta shells
•
1 pound fresh salmon
•
1 tablespoon minced onion
•
1 tablespoon minced garlic
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3 tablespoons chopped fresh dill
•
1 pinch dried parsley
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1/2 cup white wine
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1/2 (8 ounce) package cream cheese, softened
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salt and ground black pepper to taste
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2 cups half-and-half
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1/2 cup white wine
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2 tablespoons cream cheese
•
2 tablespoons chopped fresh dill
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1 tablespoon salted butter
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1 tablespoon minced garlic
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
2
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3
Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
4
Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
5
Bake in the preheated oven until bubbly and heated through, about 20 minutes.
6
While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
7
Remove shells from the oven and top with cream sauce. Serve.