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Salmon Stuffed Pasta with Dill Sauce

12-14 jumbo shell pasta
1 large egg, lightly beaten
1 c. Ricotta cheese
2 Tbs. chopped onion
2 Tbs. snipped parsley
1/4 tsp. salt
1 c. canned salmon, drained and flaked
pinch of grated lemon zest
1/4 c. light cream or half & half
sweet paprika and parsley for garnish

Cook pasta shells according to package directions; drain well .
Cool on waxed paper to keep shells from sticking together. Combine
egg, Ricotta cheese, onion, parsley, lemon peel, salt and salmon.
Pour cream into lightly buttered baking dish. Fill each pasta shell
with a heaping tablespoon of filling. Arrange shells in casserole;
cover with aluminium foil. Bake at 350 F for 30 to 35 minutes or
until hot and bubbly. Prepare the dill sauce. Remove casserole
from oven, arrange shells on serving platter. Spoon dill sauce
over pasta. Sprinkle with parsley and paprika.

Dill Sauce

1-1/2 Tbs. butter
1-1/2 Tbs. all-purpose flour
1/4 tsp. salt
dash pepper
1 c. milk
3 Tbs. finely snipped fresh dill or 2 tsp. dried dill weed
1 Tbs. lemon juice

Melt butter in small saucepan over medium heat, stir in flour, salt
and pepper. Remove saucepan from heat. Gradually add milk, stirring
until mixture is smooth. Return to medium heat; bring to boiling,
stirring constantly. Reduce heat. Simmer 1 minute. Remove from
heat and stir in dill and lemon juice. Serve immediately.


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