Pasta Shells in a Salmon Bechamel Sauce
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 cups pasta shells
- 1 (15 ounce) can salmon
- 1⁄3 cup butter
- 1⁄4 cup flour
- 2 cups milk
- 1 small onion, chopped
- 1 cup mozzarella cheese or 1 cup cheddar cheese, grated
- 1 teaspoon parsley
- salt and pepper
directions
- Cook pasta in a casserole of boiling, salted water according to direction of manufacturer.
- Rinse and drain.
- Put aside.
- Drain salmon, without discarding the liquid.
- Flake meat while crushing the bones.
- Put aside.
- Melt 1/4 cup of butter in a casserole and add the flour.
- Stir for 1 minute.
- Add the milk and bring to a boil, stirring constantly.
- Reduce heat and continue cooking until sauce thickens, stir constantly.
- Put aside and keep warm.
- Melt remaining butter in a frying pan.
- Cook onion approximately 5 minutes, until tender.
- Incorporate the sauce, the salmon, and its liquid.
- Add the cheese and parsley.
- Season to taste.
- Reheat, stirring constantly, until cheese is melted.
- Pour onto the pasta.
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