Recipe by Redsie
From Canadian Diabetes Cookbook.
Top Review by Debbie R.
My husband liked this better than I did. I wished it had been cheezier, and I even put extra parmesan on the top for color contrast. For maximum color and taste contrast, I would suggest keeping the salmon separate and folding it into the filling after the filling has been thoroughly mixed. Otherwise, it just turns the mixture pink. The bites that had solid little chunks of salmon were much better than the ones that were thoroughly mixed in. However, I do appreciate having another recipe for eating salmon. Thanks! ETA: This was great as a breakfast the next morning. I reheated it with vented Glad Wrap for 1 min 15 secs. I think the flavors blended and smoothed out. In addition, it's a light meal and felt better for breakfast.
- 12 manicotti
- 1 1⁄2 cups low-fat ricotta cheese
- 1 egg
- 2 1⁄2 ounces chopped smoked salmon
- 1⁄4 cup finely chopped green onion
- 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
- 2 tablespoons 2% low-fat milk
- 2 tablespoons grated parmesan cheese
- 1 1⁄2 cups prepared tomato sauce
Directions See How It's Made
- Preheat oven to 350F and spray a 13x9 inch baking dish with cooking spray.
- Cook pasta in boiling water according to package instructions or until firm to the bite. Drain, cover and set aside.
- In bowl, combine ricotta cheese, egg, salmon, green onions, dill, milk and Parmesan cheese, mix until smooth. Fill pasta shells.
- Pour half tomato sauce in bottom of large baking dish. Place pasta shells over sauce and pour other half tomato sauce over pasta.
- Cover and bake for 15 to 20 minutes or until hot.