Here is a recipe that you can quickly put together, using canned salmon. Everything in the can is usable, including the skin and bones of the fish. The pasta shells are stuffed with salmon, broccoli, and ricotta cheese, put in a casserole and covered with a light cream sauce. Manicotti Magnificent 1 15 1/2-ounce can pink salmon 12 manicotti shells 1 1/2 cups broccoli, or 1 10-ounce package 1 cup ricotta cheese 1 egg, slightly beaten Lemony cream sauce 1/2 cup grated Parmesan cheese
Drain salmon, remove skin, if desired, and mash bones. Cook manicotti and broccoli according to directions. Chop broccoli.
Combine ricotta cheese and egg until blended, then add salmon and broccoli. Fill manicotti with salmon mixture. Spoon small amount of cream sauce in 2 -quart shallow casserole.
Arrange stuffed manicotti over sauce. Add remaining sauce and sprinkle with Parmesan cheese. Bake in 350 degrees F. oven 30 to 35 minutes.Makes 6 servings.
Lemony Cream Sauce 2 tablespoons butter 2 1/2 tablespoons flour 1/2 teaspoon dill weed 1/2 teaspoon salt Dash nutmeg 2 cups milk 2 tablespoons lemon juice
Melt butter in saucepan. Stir in flour, dill, salt, and nutmeg. Heat until bubby. Gradually stir in milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in lemon juice.