Salmon-Asparagus Manicotti
Yield
4 servingsPrep
25 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, manicotti shells
|
*
|
| 1 | pound |
ricotta cheese
|
|
| ½ | pound |
salmon steaks
|
|
| ½ | pound |
asparagus
fresh |
|
| 1 | can |
soup, cream of asparagus
|
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, manicotti shells
|
*
|
| 453.6 | g |
ricotta cheese
|
|
| 226.8 | g |
salmon steaks
|
|
| 226.8 | g |
asparagus
fresh |
|
| 1 | can |
soup, cream of asparagus
|
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
Cook the manicotti according to package directions, drain and cool.
Set aside.
Poach the salmon steak (in broth or whatever), let cool, remove skin and bones, and crumble the flesh into medium-small pieces.
Trim the bottoms of the asparagus and chop the green parts into ½ to 1 inch pieces.
You don't have to cook them beforehand.
Combine the cheese, salmon flakes, asparagus and salt and pepper to taste in a large bowl.
Combine cream of asparagus soup with 1 can of milk and add some of the resulting prepared soup to the cheese mixture.
The stuffing should be soft but not runny.
Use this to stuff each tube of manicotti.
Place them side-by-side in a shallow baking dish .
Pour the rest of the soup over the pan and sprinkle Parmesan cheese on top.
Bake at 350℉ (180℃) F for 25 minutes or so.
