Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 uncooked manicotti shells
4 cups water
4 slices lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound salmon fillets
Parmesan Sauce (see sauce)
1 cup ricotta cheese
1 cup shredded mozzarella cheese (4 ounces)
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen broccoli flowerets, thawed and drained (large pieces cut up)
1 can (4 to 4 1/2 ounces) tiny shrimp, rinsed and drained
1/4 cup shredded Parmesan cheese
chopped green onion, if desired |
Preparation:
1. Cook and drain manicotti shells as directed on package; set aside.
2. Heat water, lemon, 1/2 teaspoon salt and 1/4 teaspoon pepper to boiling in 10-inch skillet; reduce heat to low. Cover and simmer 5 minutes. Add salmon. Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; cool 15 minutes. Remove and discard skin and bones; break up salmon.
3. Prepare Parmesan Sauce.
4. Heat oven to 350 degrees. Spray 2 rectangular baking dishes, 11x7x1 1/2 inches, with cooking spray. Mix ricotta cheese, mozzarella cheese, 1/2 teaspoon pepper and 1/4 teaspoon salt in medium bowl. Stir in salmon and broccoli.
5. Spread 1/4 cup sauce over bottom of each baking dish. Fill manicotti shells with salmon mixture. Place shells on sauce in baking dishes. Stir shrimp into remaining sauce; pour evenly over shells. Sprinkle with Parmesan cheese.
6. Bake uncovered about 45 minutes or until hot and bubbly. Sprinkle with onion. |