Hey there, pasta lovers!
I’m still daydreaming about these Salmon and spinach stuffed pasta shells I made last weekend! After a long day of running errands, I wanted something that felt special but wouldn’t keep me in the kitchen all night. These stuffed shells with salmon and spinach were absolute perfection creamy, savory, and so satisfying that my husband went back for seconds (and then thirds!).
Let me tell you, I’ve tried a lot of stuffed shell recipes over the years, but adding salmon and spinach takes them to a whole new level. The flaky salmon pairs beautifully with the earthy spinach, and when you mix it all with that creamy ricotta filling… heaven on a plate!
I discovered this salmon and spinach stuffed shells recipe when trying to use up leftover grilled salmon from our Sunday dinner. Now it’s become a regular in our meal rotation, and I can’t wait to share all my tips and tricks with you!
Why You’ll Love These Salmon and Spinach Stuffed Pasta Shells
You guys, I can’t even tell you how many compliments I got when I served these at my last dinner party! These salmon and spinach stuffed pasta shells are:
- Perfect for using up leftover salmon (though canned works great too!)
- Make-ahead friendly – I often prep them in the morning for an easy dinner
- Fancy enough for company but simple enough for weeknights
- A sneaky way to get my kids to eat spinach without complaints
- Absolutely delicious cold the next day (yes, I eat them straight from the fridge!)
Let’s Talk Ingredients
When making Salmon and spinach stuffed pasta shells, quality really matters. Here’s what I use:
For the Shells and Filling:
- Jumbo pasta shells: I find the Barilla brand holds up best during baking
- Fresh salmon: I prefer wild-caught, but use what fits your budget
- Fresh spinach: I’ve tried frozen, but fresh gives a better texture
- Whole milk ricotta: Full-fat makes these so much creamier!
- Mozzarella and Parmesan: I grate them myself for better melting
- Fresh herbs: Dill and parsley complement the salmon perfectly
- Lemon zest: This brightens everything up!
For the Sauce:
I usually make a simple garlic cream sauce that ties everything together beautifully. The lemon and herbs in the filling really shine against the creamy backdrop.
My Step-by-Step Process
I’ve made these salmon and spinach stuffed pasta shells so many times now that I have the process down to a science!
- First, I cook the jumbo shells for about 8 minutes – slightly underdone is perfect since they’ll continue cooking in the oven.
- While the pasta cooks, I sauté fresh spinach with garlic until just wilted, then squeeze out all the excess moisture (this is key to preventing watery filling!).
- For the salmon, I either use leftovers or quickly roast a fresh fillet with lemon, salt, and pepper. Once cooled, I flake it into bite-sized pieces.
- The filling comes together in one bowl – ricotta, chopped spinach, flaked salmon, grated cheese, herbs, lemon zest, and an egg to bind it all.
- After draining and cooling the shells, I pipe the filling into each one using a zip-top bag with the corner snipped off (so much easier than using a spoon!).
- I nestle the filled shells in a baking dish with a layer of sauce on the bottom, then pour more sauce over the top and sprinkle with extra cheese.
- About 25 minutes in the oven, and these salmon and spinach stuffed pasta shells emerge bubbling and golden!
Salmon and Spinach Stuffed Pasta Shells
Ingredients
Main Ingredients
- 12 jumbo pasta shells
- 1 cup cooked salmon flaked
- 1 cup fresh spinach chopped
- 0.5 cup ricotta cheese
- 0.5 cup mozzarella shredded
- 0.5 tsp garlic powder
Instructions
- Cook pasta shells according to package directions; drain and set aside.
- In a bowl, mix salmon, spinach, ricotta, mozzarella, and garlic powder.
- Fill each shell with the salmon and spinach mixture.
- Place stuffed shells in a greased baking dish.
- Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Uncover and bake for 5 more minutes until cheese is melted and bubbly.
Notes
Tips From My Kitchen to Yours
Let me share what I’ve learned after making these salmon and spinach stuffed pasta shells countless times:
- Cook the shells just until they’re bendable but still firm – they’ll finish cooking in the oven
- Really squeeze that spinach dry! I use a clean kitchen towel to get every drop out
- For the creamiest filling, let your ricotta come to room temperature before mixing
- If you’re short on time, good-quality canned salmon works beautifully
- Make extra – these freeze amazingly well for future dinners!
Last time I made these salmon and spinach stuffed pasta shells, I added a handful of sun-dried tomatoes to the filling, and it was a game-changer! The sweet-tart flavor complemented the salmon perfectly.
Serving Suggestions
These salmon and spinach stuffed pasta shells are pretty much a complete meal on their own, but I usually serve them with:
- A simple arugula salad with lemon vinaigrette
- Garlic bread for sopping up that delicious sauce
- A glass of crisp Pinot Grigio (or Sauvignon Blanc)
For a dinner party, I sometimes make mini versions in Walnut Caramel Apple Pie for dessert—it’s the perfect sweet finish to a comforting meal.
Storing and Reheating
If you happen to have any salmon and spinach stuffed pasta shells left over (which rarely happens in my house!), they store beautifully in the refrigerator for up to 3 days.
To reheat, I cover them with foil and warm in a 350°F oven for about 15 minutes. The microwave works in a pinch, but the oven keeps the shells from getting rubbery.
FAQs – Salmon and Spinach Pasta
How do you keep pasta shells from sticking together?
To keep pasta shells from sticking, stir them gently while boiling and make sure the water is well-salted and at a full boil before adding the shells. After draining, you can lightly coat them with olive oil if you’re not filling them right away. This is especially helpful when making stuffed shells with salmon and spinach, so they stay easy to handle when you’re ready to assemble your dish.
What do you eat with stuffed pasta shells?
Salmon and spinach stuffed pasta shells pair beautifully with simple sides that balance the rich, creamy filling. I love serving them with a crisp arugula salad, roasted vegetables, or even just garlic bread. These light sides contrast the richness of pasta with salmon and spinach. and make for a well-rounded, satisfying meal.
What is the name of stuffed pasta shells?
The pasta used in dishes like salmon and spinach stuffed shells is typically called “conchiglioni.” These are jumbo-sized pasta shells designed to hold fillings like cheese, vegetables, or seafood. They’re perfect for recipes like stuffed shells with salmon and spinach because their deep cavity holds the creamy mixture beautifully.
How to cook pasta shells al dente?
To cook pasta shells al dente, boil them for about 1–2 minutes less than the package instructions suggest. They should be tender yet firm to the bite. For pasta with salmon and spinach, I always slightly undercook the shells since they continue cooking in the oven—this helps them hold their shape and texture through baking.
Why These Salmon and Spinach Stuffed Pasta Shells Became a Family Favorite
When I first made these salmon and spinach stuffed pasta shells, I wasn’t sure how my seafood-skeptical kids would react. To my surprise, they devoured them! The creamy cheese balanced the salmon flavor perfectly, and the spinach blended right in.
Now they request “those yummy green and pink shells” regularly, and I’m all too happy to oblige. It’s become our special Friday night dinner when we want something a little fancier than pizza but still comforting.
I hope you’ll give these salmon and spinach stuffed pasta shells a try in your kitchen! They’ve brought so much joy to our family table, and I know they’ll do the same for yours. If you make them, please drop me a comment below, I’d love to hear how they turned out!
Until next time, happy cooking! Check out this link ; Pasta Shells
P.S. If you’re looking for more salmon and spinach pasta, check out my butternut squash and sage stuffed shells or my classic three-cheese stuffed manicotti!