Salmon-Asparagus Manicotti

This elegant yet comforting dish combines tender manicotti shells with a luxurious filling of flaked salmon, fresh asparagus, and creamy cheese. The filling is bound with a homemade asparagus cream sauce that also serves as a luscious topping. Baked until golden and bubbly, these manicotti offer a delightful balance of savory fish and earthy vegetables. Perfect for a special weeknight dinner or a light springtime meal, this recipe transforms simple ingredients into a restaurant-quality main course that is sure to impress guests and satisfy the whole family.

Cooking Method: Baking, Steaming

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 520.0

Dietary: Gluten-free

Description

This elegant yet comforting dish combines tender manicotti shells with a luxurious filling of flaked salmon, fresh asparagus, and creamy cheese. The filling is bound with a homemade asparagus cream sauce that also serves as a luscious topping. Baked until golden and bubbly, these manicotti offer a delightful balance of savory fish and earthy vegetables. Perfect for a special weeknight dinner or a light springtime meal, this recipe transforms simple ingredients into a restaurant-quality main course that is sure to impress guests and satisfy the whole family.

Ingredients

16 ounce Package Manicotti - (mine had 14

Directions

1
Cook the manicotti tubes according to package directions, then drain and cool.
2
Poach the salmon steak in broth or water until cooked through, then cool.
3
Remove skin and bones from the salmon, then crumble the flesh into medium-small pieces.
4
Trim the woody bottoms of the asparagus and chop the green parts into 1/2" to 1" pieces.
5
In a large bowl, combine the farmer cheese, crumbled salmon, chopped asparagus, and salt and pepper to taste.
6
In a separate container, mix the cream of asparagus soup with milk.
7
Add enough of the soup mixture to the cheese mixture to make it soft but not runny.
8
Stuff each manicotti tube with the filling mixture.
9
Place the stuffed manicotti side-by-side in a shallow baking dish.
10
Pour the remaining soup mixture over the manicotti in the dish.
11
Sprinkle Parmesan cheese over the top.
12
Bake at 350&# 194;Â°F (175ÃÂ°C) for 25 minutes or until heated through and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520.0kcal

% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 24.0mg1%
Total Carbohydrate 100.0g34%
Dietary Fiber 6.0g24%
Sugars 4.0g
Protein 20.0g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe mentions "Package Manicotti - (mine had 14" and "tubes) 1 lb Farmer Cheese". Adjust the number of shells based on your package size.

You can substitute ricotta cheese for farmer cheese if preferred.

The asparagus in the filling does not need to be pre-cooked as it will soften during baking.

Serve with additional steamed asparagus on the side for extra vegetables.

Ensure the stuffing is soft but not runny to prevent the manicotti from becoming too soggy.

Keywords: salmon, asparagus, manicotti, pasta, italian, seafood, ricotta, farmer cheese, baked, spring, vegetables, cream sauce, main course, family dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/salmon-asparagus-manicotti/