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Salmon Stuffed Pasta Shells

24 jumbo shells, uncooked
2 eggs, beaten
2 cups ricotta cheese
1/4 cup chopped red onion
1 red bell pepper, ribs and seeds removed, diced
1 yellow bell pepper, ribs and seeds removed, diced
1/4 cup snipped parsley
1/2 tsp. finely grated lemon peel
1 can red sockeyed salmon, drained and flaked
1 tsp. old bay seafood seasoning
1 cup light cream

2 tbsp. sweet cream butter
1 1/2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. lemon juice
1 1/2 cups heavy cream
3 tbsp. finely snipped fresh dill or 2 tsp. dried dill weed

Cook pasta according to package directions, drain well. Cool on
waxed paper or aluminum foil to keep shells from sticking together.
Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon
peel, salmon and Old Bay Seafood seasoning. Pour light cream into
lightly oiled 9 x 12 x 2-inch baking dish. Fill each pasta shell
with a heaping tablespoon of filling. Arrange shells in casserole,
cover with aluminum foil. Bake at 350: F for 30 to 35 minutes, or
until hot and bubbly.

While shells are baking, melt butter in small saucepan over medium
heat, stir in flour, salt and pepper. Remove saucepan from heat;
gradually heavy add cream, stirring until mixture is smooth. Return
to medium heat, bring almost to boiling, stirring constantly. Reduce
heat, simmer 1 minute. Remove from heat, stir in dill and lemon
juice. Remove casserole from oven, arrange shells on serving
platter. Serve with dill sauce.


Old Bay Seasoning

1 Tbsp. celery seed
1 Tbsp whole black peppercorns
6 bay leaves
1/2 tsp. whole cardamom
1/2 tsp. mustard seed
4 whole cloves
1 tsp. sweet Hungarian paprika
1/4 tsp. mace

In a spice grinder or small food processor, combine all of the
ingredients.

Grind well and store in a small glass jar.

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