Creamy Salmon and Broccoli Manicotti

Course : Fish
Serves: 8
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16 jumbo manicotti shells uncooked
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 mozzarella cheese shredded
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups broccoli flowerets frozen, thawed and drained (large pieces cut up)
4 1/2 ounces tiny shrimp rinsed and drained
1/4 cup Parmesan cheese shredded
1 bunch green onion chopped

Preparation / Directions:

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.

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