Creamy Spinach and Salmon Stuffed Shells (Krämig Spenat- och Laxfyllda Pastarullar)
This recipe for Krämig Spenat- och Laxfyllda Pastarullar (Creamy Spinach and Salmon Stuffed Shells) combines the richness of salmon with the creaminess of spinach in a delightful pasta dish. It's a perfect blend of Swedish flavors and comforting textures.
Ingredients
- 16 jumbo pasta shells
- 1 cup cooked salmon, flaked
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 1/2 cups white sauce
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh dill
Instructions
- Cook the pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix the cooked salmon, chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper.
- Stuff each pasta shell with the salmon and spinach mixture.
- Spread a thin layer of white sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish.
- Pour the remaining white sauce over the shells. Sprinkle with breadcrumbs and chopped dill.
- Bake in a preheated oven at 375°F (190°C) for 25 minutes, or until the top is golden and bubbly.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Carbohydrates
- 35g
- Protein
- 22g
- Fat
- 16g
Supplies
Baking dish Mixing bowl Measuring cups and spoons Baking sheet
Tools
Oven Stove Oven mitts
Serving suggestions
Serve the Krämig Spenat- och Laxfyllda Pastarullar hot, garnished with fresh dill and a side of crisp green salad.
Tips & tricks
For a vegetarian version, substitute the salmon with chopped mushrooms and the white sauce with a creamy béchamel sauce.
Cost
$20