Creamy Tuscan Salmon Stuffed Shells
Creamy Tuscan Salmon Stuffed Shells
Ingredients
For the Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon Creole seasoning
- 1/2 teaspoon smoked paprika
- 1 tablespoon avocado oil
- 1 tablespoon butter
For the Vegetable Mix and Filling
- 12 ounces jumbo pasta shells
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup red onion, diced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 4 ounces whipped cream cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella cheese, shredded
For the Creamy Tuscan Sauce
- 1 tablespoon butter
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon basil, dried
- 1/4 teaspoon red pepper flakes, or to taste
- 2 cloves garlic, minced
- 3 ounces fresh spinach, chopped
- 1 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese, freshly grated
For Assembly
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the jumbo shells.
⏱️ 10 min•🌡️ 375
- 2
Prepare the salmon: Pat the salmon fillets dry. Drizzle with 1 tablespoon of olive oil, then season generously with Creole seasoning and smoked paprika on both sides.
⏱️ 5 min
- 3
Cook the salmon: Heat 1 tablespoon of avocado oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, sear the seasoned salmon fillets for 3-4 minutes per side, or until cooked through and nicely browned. Remove the salmon from the skillet and set aside to cool slightly.
⏱️ 10 min
- 4
Cook the jumbo shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 5
Prepare the vegetable mix for filling: In the same skillet used for the salmon (do not clean), add 1/2 teaspoon dried oregano and 1/4 teaspoon black pepper. Toast for 30 seconds until fragrant. Add the diced red onions and sauté for 3-4 minutes until softened. Stir in 1/2 cup chopped sun-dried tomatoes and 2 cloves minced garlic, and sauté for another 1-2 minutes until fragrant. Add 5 ounces of chopped fresh spinach and cook until wilted, about 2-3 minutes. Remove the vegetable mix from the skillet and transfer to a large bowl to cool.
⏱️ 8 min
- 6
Prepare the creamy Tuscan sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add 1/4 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes. Sauté for 1 minute. Add 2 cloves minced garlic and sauté for another 30 seconds. Stir in 3 ounces of chopped fresh spinach and cook until wilted. Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Stir in 1 teaspoon Italian seasoning and 1/4 cup freshly grated Parmesan cheese. Continue to simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
⏱️ 10 min
- 7
Prepare the salmon filling: Once the cooked salmon is cool enough to handle, flake it into pieces with a fork in the bowl with the cooled vegetable mix. Add 4 ounces whipped cream cheese, 1/2 cup freshly grated Parmesan cheese, and 1/2 cup shredded mozzarella cheese. Mix all ingredients thoroughly until well combined.
⏱️ 7 min
- 8
Assemble the stuffed shells: Pour about 1/2 cup of the creamy Tuscan sauce into the bottom of a 9x13 inch baking dish, spreading it evenly. Stuff each cooked jumbo shell generously with the salmon filling. Arrange the stuffed shells in a single layer in the prepared baking dish. Top the stuffed shells with about 1/2 cup of shredded mozzarella cheese. Pour the remaining creamy Tuscan sauce evenly over the shells, then cover the entire dish with the remaining 1 cup of shredded mozzarella cheese.
⏱️ 10 min
- 9
Bake: Cover the baking dish tightly with aluminum foil. Bake for 15 minutes. Uncover the dish and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. Let stand for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Salmon Stuffed Shells
For the Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon Creole seasoning
- 1/2 teaspoon smoked paprika
- 1 tablespoon avocado oil
- 1 tablespoon butter
For the Vegetable Mix and Filling
- 12 ounces jumbo pasta shells
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup red onion, diced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 4 ounces whipped cream cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella cheese, shredded
For the Creamy Tuscan Sauce
- 1 tablespoon butter
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon basil, dried
- 1/4 teaspoon red pepper flakes, or to taste
- 2 cloves garlic, minced
- 3 ounces fresh spinach, chopped
- 1 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese, freshly grated
For Assembly
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the jumbo shells.
⏱️ 10 min•🌡️ 375 - 2
Prepare the salmon: Pat the salmon fillets dry. Drizzle with 1 tablespoon of olive oil, then season generously with Creole seasoning and smoked paprika on both sides.
⏱️ 5 min - 3
Cook the salmon: Heat 1 tablespoon of avocado oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, sear the seasoned salmon fillets for 3-4 minutes per side, or until cooked through and nicely browned. Remove the salmon from the skillet and set aside to cool slightly.
⏱️ 10 min - 4
Cook the jumbo shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min - 5
Prepare the vegetable mix for filling: In the same skillet used for the salmon (do not clean), add 1/2 teaspoon dried oregano and 1/4 teaspoon black pepper. Toast for 30 seconds until fragrant. Add the diced red onions and sauté for 3-4 minutes until softened. Stir in 1/2 cup chopped sun-dried tomatoes and 2 cloves minced garlic, and sauté for another 1-2 minutes until fragrant. Add 5 ounces of chopped fresh spinach and cook until wilted, about 2-3 minutes. Remove the vegetable mix from the skillet and transfer to a large bowl to cool.
⏱️ 8 min - 6
Prepare the creamy Tuscan sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add 1/4 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes. Sauté for 1 minute. Add 2 cloves minced garlic and sauté for another 30 seconds. Stir in 3 ounces of chopped fresh spinach and cook until wilted. Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Stir in 1 teaspoon Italian seasoning and 1/4 cup freshly grated Parmesan cheese. Continue to simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
⏱️ 10 min - 7
Prepare the salmon filling: Once the cooked salmon is cool enough to handle, flake it into pieces with a fork in the bowl with the cooled vegetable mix. Add 4 ounces whipped cream cheese, 1/2 cup freshly grated Parmesan cheese, and 1/2 cup shredded mozzarella cheese. Mix all ingredients thoroughly until well combined.
⏱️ 7 min - 8
Assemble the stuffed shells: Pour about 1/2 cup of the creamy Tuscan sauce into the bottom of a 9x13 inch baking dish, spreading it evenly. Stuff each cooked jumbo shell generously with the salmon filling. Arrange the stuffed shells in a single layer in the prepared baking dish. Top the stuffed shells with about 1/2 cup of shredded mozzarella cheese. Pour the remaining creamy Tuscan sauce evenly over the shells, then cover the entire dish with the remaining 1 cup of shredded mozzarella cheese.
⏱️ 10 min - 9
Bake: Cover the baking dish tightly with aluminum foil. Bake for 15 minutes. Uncover the dish and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. Let stand for a few minutes before serving.
⏱️ 25 min•🌡️ 375