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.

Creamy Spinach and Salmon Stuffed Shells (Krämig Spenat- och Laxfyllda Pastarullar)

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

  1. Cook the pasta shells according to package instructions. Drain and set aside.
  2. In a bowl, mix the cooked salmon, chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper.
  3. Stuff each pasta shell with the salmon and spinach mixture.
  4. Spread a thin layer of white sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish.
  5. Pour the remaining white sauce over the shells. Sprinkle with breadcrumbs and chopped dill.
  6. 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