Salmon Stuffed Manicotti with Mushroom Cream Sauce

Bring a pot of salted water to a boil for the manicotti shells. When the water gets to a boil, add manicotti shells, boil the manicotti shells for 5 minutes then drain and allow to cool enough to handle. While waiting on the water to boil, cook the salmon.

Preheat the oven to 400°F. Cover a baking sheet with aluminum foil and lightly coat it with cooking spray. Use a paper towel to pat the salmon dry, then season both sides with salt and pepper.

Place the salmon fillets on a baking sheet and lightly spray them with cooking oil. Bake for 15-20 minutes, or until the internal temperature reaches 145°F. Allow the salmon to cool slightly, then use two forks to flake it once it’s cool enough to handle.

Mix the salmon, 1 1/4 cups of ricotta cheese, salt, and pepper to taste in a large bowl. Stir until you achieve a smooth, creamy paste.

Heat two tablespoons of butter in a large skillet over medium heat. Toss in the mushrooms and cook until tender. Pour in 1/4 cup of white wine, cooking for a couple of minutes.

Take the mushrooms out of the pan and set them aside. Transfer the liquid from mushrooms and white wine to a large mixing bowl.

In the large mixing bowl with the mushroom and wine liquor, add two cups of Parmesan cheese and one cup of heavy cream. Stir until well combined. This mixture will serve as the sauce for the stuffed manicotti. The sautéed mushrooms will be used in a later step.

Fill a piping bag with the salmon mixture and cut off the tip with scissors. If you don’t have a piping bag, a Ziplock storage bag works just as well. Lightly coat a baking dish with cooking spray and start piping the salmon mixture into the shells.

Once the manicotti shells are filled, place them in the prepared baking dish.

After the dish is full add sauteed mushrooms.

Next, pour parmesan cream sauce over the mushrooms and manicotti.

Sprinkle mozzarella cheese on top and bake in a 400-degree oven for 15-20 minutes, or until the cheese is melted and the manicotti is heated through.

Garnish with freshly chopped parsley and enjoy!