REC: Stuffed Pasta with Salmon and Dill Sauce



12-14 jumbo shell macaroni 1 egg, beaten 1 c. ricotta cheese 2 Tbs. chopped onion 2 Tbs.
minced parsley
1/4 tsp. salt 1 c. canned salmon, drained and flaked (bones removed)
NOTE: yes, you can use fresh cooked salmon for this grated lemon zest
1/4 c. light cream or half & half

Dill Sauce:

1-1/2 Tbs. butter 1-1/2 - 2 Tbs. all purpose flour
2/4 tsp. salt
3/8 tsp. pepper 1 c. light cream 3 Tbs. freshly snipped dill or 4 Tbs. dried dill weed 1 Tbs.
lemon juice

Melt butter in a small saucepan and whisk in flour with salt and pepper; stir until well blended.
Add cream and cook until thickened to desired consistency. Add the lemon juice and dill and stir
until well blended, about 1 minute.
Cook shells according to package directions; drain well. Set aside, separated on waxed paper or foil
so they don't stick together. Combine egg, ricotta, onion, parsley, lemon zest, salt and flaked
salmon. Add the light cream or half & half to the bottom of a large baking dish. Fill each pasta
shell with a heaping tablespoonful of the salmon filling. Arrange the shells in the baking dish.
Cover with foil and bake at 350F for 30 minutes or so until bubbly. Arrange the shells on a serving
platter and spoon the dill sauce over the top.