Kosher Cookery: Classic & Contemporary, pg. 128
- 3 quarts boiling water
- 1 tablespoon salt (optional)
- 12 large pasta shells
- 1 can (7 3/4 ounces) salmon
- 1 pound ricotta cheese
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- Dash of pepper
- Dash of nutmeg
- 1 cup milk
- 1 cup chopped spinach, cooked and drained
- Grease for the pan
- 1/4 to 1/2 cup grated parmesan cheese
- Parsley sprigs
Cook the pasta shells in the boiling salted water for 45 minutes or until tender. Drain. Rinse with cold water to remove excess starch and stop the cooking. Set aside.
Generously grease an 8-inch-square baking dish; set aside. Preheat the oven to 350*F. Drain and flake the salmon. Add the ricotta cheese. Mix well.
In a saucepan over medium heat, melt the butter or margarine. Blend in the flour and seasonings. Add the milk gradually and cook until thick and smooth, stirring constantly. Stir in the chopped spinach. Blend thoroughly. Pour the green sauce into the prepared baking dish. Fill the pasta shells with the salmon mixture and arrange over the sauce. Sprinkle with parmesan cheese. Bake for 30 minutes. Garnish each stuffed shell with a sprig of parsley. To serve, do not cloak the pasta shells with the sauce. Rather, let the sauce serve as a background for the shells.