Creamy Salmon and Broccoli Manicotti
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 410 155 17g 710mg 35g 31g 85mg


INGREDIENTS:
16 uncooked manicotti shells 4 cups water 4 slices lemon
1/2 teaspoon salt 1/4 teaspoon pepper 1 pound salmon fillets
Parmesan Sauce 1 cup ricotta cheese 1 cup shredded mozzarella cheese (4 ounces)
1/2 teaspoon pepper 1/4 teaspoon salt 2 cups frozen broccoli flowerets, thawed and drained (large pieces cut up)
1 can ( 4 to 4-1/2 ounces) tiny shrimp, rinsed and drained 1/4 cup shredded Parmesan cheese chopped green onion, if desired



1 Cook and drain manicotti shells as directed on package; set aside.
2 Heat water, lemon, 1/2 teaspoon salt and 1/4 teaspoon pepper to boiling in 10-inch skillet; reduce heat to low. Cover and simmer 5 minutes. Add salmon. Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; cool 15 minutes. Remove and discard skin and bones; break up salmon.
3 Prepare Parmesan Sauce.
4 Heat oven to 350 F. Spray 2 rectangular baking dishes, 11 x 7 x 1-1/2 inches, with cooking spray. Mix ricotta cheese, mozzarella cheese, 1/2 teaspoon pepper and 1/4 teaspoon salt in medium bowl. Stir in salmon and broccoli.
5 Spread 1/4 cup sauce over bottom of each baking dish. Fill manicotti shells with salmon mixture. Place shells on sauce in baking dishes. Stir shrimp into remaining sauce; pour evenly over shells. Sprinkle with Parmesan cheese.
6 Bake uncovered about 45 minutes or until hot and bubbly. Sprinkle with onion.

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