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  Salmon Stuffed Shells
   Soups
   Kate
   7/8/2008
Ingredients:
10 ounces dry jumbl shell pasta (28 to 30 individual shells)
1 (14.75-ounce) can pink or red salmon or 11 ounces cooked fresh salmon fillet
3 green onions, coarsely chopped
1 cup fat-free ricotta cheese
2 t lemon juice
1 egg white
1/2 tsp dried basil leaves
1/4 tsp paprika
1/8 tsp ground white pepper
1/8 tsp ground hot red pepper
1/8 tsp salt
Olive oil cooking spray
2 (14.5-ounce) cans diced tomatoes seasoned with basil, garlic & oregano
Instructions:
Cook the pasta according to pkg directions, stirring occasionally. Drain, rinse with cold water & drain again. Set aside.

Drain the canned salmon & discard juice, skin & bones. In the bowl of a food processor or blender, combine the salmon, green onions, ricotta cheese, lemon juice, egg white, basil, paprika, white pepper, red pepper & salt. Puree until smooth. use a spoon to fill each shell with about 1 T of the filling.

Coat two 9-inch glass or ceramic baking dishes or one 13-by-9 inch dish with olive oil cooking spray. Arrange the shells in the baking dishes in a single layer. Cover with the seasoned tomatoes.

Heat oven to 325. Bake for 20 minutes or until heated through.

Serves 7 (4 shells with sauce per serving).
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