Salmon Stuffed Manicotti with Mushroom Cream Sauce

Boil a pot of water for the manicotti shells. Salt the water. 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 oven to 400 degrees. Line a baking sheet with aluminum foil. Pat salmon dry with a paper towel, salt and pepper both sides.

Spray the lined baking sheet with cooking spray. Set the salmon on the baking sheet and spray them too with cooking spray. Bake the salmon fillets for 15-20 minutes or until internal temperature reaches 145 degrees. Set the salmon aside and allow too slightly cool. When salmon are cool enough to handle, flake the salmon with two forks.

Add the salmon to a large mixing bowl with 1 1/4 cups of ricotta cheese, salt and pepper. Mix together until a paste forms.

In a large skillet add two tablespoons of butter on medium heat. Add the mushrooms to the butter. Once the mushrooms are cooked add a 1/4 cup of white wine to the hot skillet. Cook for a couple minutes allowing the alcohol to burn off.

Remove the mushrooms from the pan and set aside. Pour the mushroom and white wine liquid in a large mixing bowl.

In the large mixing bowl with the mushroom and wine liquor add two cups of parmesan and one cup of heavy cream. Mix until combined. This is the sauce that will go on top of the stuffed manicotti. Sauteed mushrooms will also be used in another step.

Fill a piping bag with the salmon mixture and snip the end of the bag with scissors. If you don't have a piping bag, you can use a Ziplock storage bag in the same way. Spray a baking dish with cooking spray and begin piping the salmon mixture into the shells.

Here are some photos of filling the manicotti shells. Place the manicotti shells in the prepared baking dish once its finished being filled.

After the dish is full add sauteed mushrooms.

Next add parmesan cream sauce on top of the mushrooms and manicotti.

Sprinkle with mozzarella cheese and place in a 400-degree oven for 15-20 minutes or until cheese is melted and manicotti is heated through.

Garnish with freshly chopped parsley and enjoy!