Salmon Alfredo Stuffed Shells

Name: Salmon Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 large pasta shells; 1 cup cooked salmon, flaked; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup fresh parsley, chopped; 1 large egg; Salt and pepper to taste; 1/2 cup unsalted butter; 1 cup heavy cream; 2 cloves garlic, minced; 1 cup grated Parmesan cheese; Salt and pepper to taste; 1/4 teaspoon nutmeg (optional)

Highlighted under: One Pot Meals | Easy Comfort

I absolutely adore making Salmon Alfredo Stuffed Shells whenever I’m craving something creamy and delightful. The combination of rich Alfredo sauce and tender salmon makes each bite so satisfying. Stuffing shells can seem tricky at first, but it’s such a rewarding process! I love using fresh herbs for extra flavor which brightens up the dish beautifully. It's an indulgent treat that feels fancy but is surprisingly easy to put together, perfect for impressing guests or just enjoying a cozy night in.

Created by

Wendys

Last updated on 2026-02-08T19:46:27.840Z

When we first tried crafting these Salmon Alfredo Stuffed Shells, we were amazed by how delicious and comforting they turned out. The creamiest Alfredo sauce mingled perfectly with the flaky salmon, creating a wholesome filling that you won’t want to stop eating. We found that lightly baking the shells before stuffing them gives a wonderful texture.

A little trick I learned is to use a pastry bag to pipe in the filling, which makes the process so much easier and keeps the shells intact. Trust me, this dish is going to become a regular on our dinner table!

        Why You'll Love This Recipe
        Rich and creamy Alfredo sauce complements tender salmon perfectly.
Stuffed shells make for an impressive yet simple meal.
Fresh herbs elevate the flavor and add a lovely aroma.

      

The Role of Fresh Herbs

Fresh herbs, particularly parsley in this recipe, play a crucial role in balancing the richness of the Alfredo sauce and salmon. They not only add a pop of color but also infuse the dish with a fresh, aromatic quality that lifts the overall flavor profile. I recommend using parsley that is bright green and fragrant, which indicates its freshness. For an extra layer of flavor, consider adding a hint of dill or chives, which pair wonderfully with salmon.

Incorporating fresh herbs isn't just about flavor; it's also about enhancing the visual appeal of the dish. When you sprinkle chopped parsley on top of the stuffed shells before serving, it creates an inviting presentation that catches the eye. This simple step can elevate your dish from home-cooked to gourmet with minimal effort.

Stuffing Technique Tips

Stuffing the pasta shells can be a bit tricky at first, but there are some techniques to make it easier and more efficient. If you find using a spoon cumbersome, I suggest filling a large resealable plastic bag with the salmon mixture, cutting a small corner off, and squeezing the filling into each shell. This method allows for precision and reduces mess.

As you fill the shells, be careful not to overstuff them, as they need space to expand slightly during baking. A heaping tablespoon in each shell is usually sufficient. If some shells break during the cooking process, don’t worry; you can still use them! Just fill the pieces and scatter them in the baking dish; they will crisp up nicely and add texture.

Ingredients

Gather these ingredients to whip up your Salmon Alfredo Stuffed Shells.

For the Stuffed Shells

12 large pasta shells
1 cup cooked salmon, flaked
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 large egg
Salt and pepper to taste

For the Alfredo Sauce

1/2 cup unsalted butter
1 cup heavy cream
2 cloves garlic, minced
1 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)

Once you have all your ingredients, you're ready to start building this delightful dish!

Instructions

Follow these steps to create your Salmon Alfredo Stuffed Shells.

Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the pasta shells and cook them until al dente according to package instructions. Drain and set aside.

Prepare the Alfredo Sauce

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute. Pour in the heavy cream, stirring until it starts to simmer. Gradually add the grated Parmesan, mixing until smooth. Season with salt, pepper, and nutmeg, then remove from heat.

Mix the Filling

In a bowl, combine the flaked salmon, ricotta cheese, mozzarella cheese, parsley, egg, and seasoning. Mix well until all ingredients are evenly combined.

Stuff the Shells

Fill each cooked shell with the salmon mixture. You can use a spoon or a pastry bag for easier filling.

Assemble and Bake

Spread half of the Alfredo sauce in a baking dish. Arrange the stuffed shells on top and pour the remaining sauce over them. Sprinkle additional mozzarella and Parmesan cheese on top, if desired. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until golden and bubbly.

Let the dish cool slightly before serving, allowing the flavors to meld beautifully.

Pro Tips

For added flavor, consider incorporating fresh lemon zest into the filling or garnishing the dish with lemon wedges when serving.

Make-Ahead Storage

If you're planning to serve this dish for guests or want to prepare it in advance, you can assemble the stuffed shells and store them in the refrigerator for up to 24 hours before baking. Just be sure to cover the baking dish tightly with plastic wrap to prevent drying out. When ready to bake, remove the wrap and add a few extra minutes to the baking time to ensure they're heated through properly.

You can also freeze the stuffed shells for later use. After assembling, wrap the baking dish in plastic wrap followed by aluminum foil, and freeze for up to three months. To bake from frozen, preheat the oven to 350°F (175°C) and plan for about 45-50 minutes of baking time, covering with foil for the first 30 minutes to avoid over-browning.

Serving Suggestions

For a complete meal, consider serving the Salmon Alfredo Stuffed Shells with a light side salad dressed with a lemon vinaigrette. The acidity from the dressing can help cut through the creaminess of the dish, providing a wonderful contrast in flavors. A simple garden salad or even a Caesar salad would be delightful companions.

If you want to impress your guests even more, serve the stuffed shells with garlic bread on the side. It’s perfect for soaking up any extra Alfredo sauce left on the plate. Also, a sprinkle of red pepper flakes over the top right before serving can add a subtle heat that complements the creamy flavors beautifully.

Questions About Recipes

→ Can I use canned salmon instead of cooked salmon?

Yes, canned salmon works well in this recipe. Just make sure to drain it thoroughly before using.

→ Can I prepare the stuffed shells ahead of time?

Absolutely! You can assemble the stuffed shells ahead of time and store them in the fridge before baking.

→ What type of pasta can I use besides shells?

You can use large conchiglie or even manicotti pasta as a substitute for the shells.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.