Lemon Basil Easy Salmon Stuffed Pasta Shells | Alaska Gold Seafood

Lemon Basil Easy Salmon Stuffed Pasta Shells | Alaska Gold Seafood

A note from Merry: “The minute I read about the Easy Salmon Recipe Contest I knew I had to enter! My family loves salmon; it is our number one fish. Easy Salmon in particular is just that ~ easy to incorporate into your weeknight meals! My family loves stuffed pasta shells; they are so easy to make! So why not combine both Easy Salmon and easy stuffed pasta shells? The results received raving reviews for fresh taste and great texture! I hope you love them too! I love cooking with salmon! Your contest made me brainstorm a new way to use Easy Salmon and for that I am thankful!”


8 ounces Alaska gold’s Easy Salmon, thawed

1/2 tablespoon olive oil

Salt and pepper

1/2 teaspoon dried basil leaves

1 teaspoon lemon zest

1 teaspoon lemon juice

3/4 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese, divided

2 tablespoons chopped chives, divided

12 cooked jumbo pasta shells

1 1/2 cup marinara or favorite pasta sauce

2 tablespoons small fresh basil leaves

1/4 cup freshly grated Parmesan cheese



Preheat oven to 375°F.

In a medium skillet, heat olive oil over medium heat. Add the Alaska Gold’s Easy Salmon with 1/4 teaspoon salt, 1/4 teaspoon ground pepper, and 1/2 teaspoon basil, and cook, stirring frequently, until completely cooked through, about 4 minutes. Once salmon has cooked, remove skillet from heat. Add to salmon, lemon zest, lemon juice, ricotta, 1/2 cup mozzarella, and 1 tablespoon chives. Taste, and add salt and pepper to desired preference.

Meanwhile, cook pasta shells as directed on package and drain well. Divide salmon-ricotta mixture into cooked pasta shells. In a 9×9-inch casserole dish, pour 1 cup of pasta sauce. Layer filled Easy Salmon-ricotta shells in the dish.

Pour 1/2 cup pasta sauce over shells, sprinkle with 1 cup mozzarella cheese. Cover with foil and bake 10 minutes. Uncover and bake 5 more minutes or until cheese has melted. Sprinkle with freshly grated Parmesan cheese.

Garnish with 1 tablespoon chopped chives and fresh basil leaves. Serves 4.

Store leftover Lemon Basil Salmon Stuffed Pasta Shells, covered, in the refrigerator for up until two days.

Variation: Easy Salmon Stuffed Pasta Shells can be served with an Alfredo sauce! Simply substitute the marinara for 2 cups of Alfredo. Add 1/2 cup chopped cooked spinach to the Easy Salmon and ricotta filling! Double-Yum!