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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A recipe from a Safcol brochure. This is supposed to be made with the really big pasta shells so it looks pretty - I can normally buy them from the local Italian grocery. But I think it would be just as good with small pasta. Ingredients:
210 g red salmon |
500 g large shell pasta |
250 g ricotta cheese |
1 cup parmesan cheese, grated |
300 ml cream |
1 bunch fresh basil, chopped |
2 tablespoons white wine |
salt |
pepper |
Directions:
1. Cook pasta, drain and toss with a little oil and set aside.
2. Combine salmon, ricotta, half of the parmesan, half of the basil, salt and pepper.
3. Stuff the pasta shells with this mixture and place on a serving platter or baking dish.
4. Bring cream and wine to the boil, reduce heat and simmer.
5. Add remaining parmesan cheese and basil and pour over pasta.
6. Cover with foil and bake for 10-15 minutes in a moderate oven.
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