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Salmon Manicotti


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Rate this recipe 3.5/5 (4 Votes)


  • 1 15 oz can salmon
  • 2 c small curd cottage cheese
  • 2 eggs, well beaten
  • 1/2 c minced onion
  • 1/4 c chopped fresh parsley
  • 1/2 t dill weed
  • 8-10 large manicotti shells, cooked
  • 3 T butter
  • 3 T flour
  • 1/4 t salt
  • Milk
  • 2 c shredded Monterey Jack cheese, divided
  • 1/4 c grated Parmesan


Adapted from


Step 1

Drain and flake salmon, reserve liquid. In a bowl, combine salmon, cottage cheese, eggs, onion, parsley, and dill weed. Gently stuff manicotti with salmon mixture. Set aside. In a saucepan, melt butter, stir in flour and salt. Add milk to reserved salmon liquid to equal 1 ½ cups. Stir into flour mixture. Cook over medium heat until thickened. Stir in 1 c Monterey Jack cheese. Pour ½ of the sauce into a 3 qt baking dish. Arrange filled shells over sauce. Top with remaining sauce. Sprinkle with remaining Jack cheese and Parmesan. Bake at 375 for 15 minutes. Uncover and bake 10 minutes longer until cheese is bubbly and lightly browned.

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