Recipe: Seashell Bake

Seashell Bake (salmon stuffing)
rec.food.cooking/Valerie McRae

18 jumbo pasta shells

Salmon stuffing:
4 cups fresh spinach OR 1 pkg frozen chopped spinach
1 can (220 g - in other words regular small) salmon
1/4 cup finely chopped onion
1/2 cup chopped mushrooms
1/4 cup grated parmesan cheese
1/8 tsp garlic powder
1/4 tsp black pepper
1/2 tsp oregano

Cheese Sauce:
3 Tbsp. butter or margarine
3 Tbsp. flour
1 3/4 cups milk
1/2 tsp white pepper
3/4 cup grated parmesan cheese
3 Tbsp. chopped parsley
1 (213 ml or medium size) can tomato sauce
Parmesan cheese

Cook pasta according to package directions in large amount of boiling salted water. Drain, rinse with cold water and drain again.

If using fresh spinach, cook, drain well and chop finely. If using frozen spinach, defrost and drain well.

Flake salmon along with juices and well-mashed bones. Combine with spinach and remaining stuffing ingredients. Stuff cooked pasta shells with this mixture. Set aside.

Four sauce, melt butter in small saucepan. Add flour and stir over medium heat for one minute. Slowly add milk, stirring constantly. Continue to stir and cook until thickened and smooth. Add pepper, cheese and parsley.

Pour tomato sauce into 12x7x2-inch baking dish. Set stuffed pasta shells in single layer on top of tomato sauce. Pour cheese sauce over. Sprinkle with additional parmesan cheese. Cover with foil and bake at 350 deg. F. for 30 minutes removing foil for final 15 minutes. Serve immediately.

Note: once covered with foil, this dish may be refrigerated to bake the next day. If so, increase total baking time to 45 minutes, removing foil for final 15 minutes.