Gratin pastas stuffed with salmon, ricotta cheese and leeks
30
15
4
No
Ingredients
- 12 giant shells pastas
- 1 fresh salmon portion
- 185 g (185 ml) of ricotta cheese
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Parmesan cheese
- Fresh dill
- Salt and pepper
- A bit of milk
Preparation
Side-by-side mode- Preheat oven at 350 °F (180 °C).
- Blanch Les Cultures de chez nous sliced leeks into salted water for 8 minutes. Cook pastas until "al dente" in another casserole for 10 minutes. Drain and set under cold water to stop the cooking.
- Cook salmon in a pan at medium heat for 8 minutes. A minute over flesh side to start then 7 minutes over skin side. Drain leeks then mix with ricotta cheese. Once salmon cooked, crumble and add to the ricotta and leeks mixture. Add dill, salt and pepper to it.
- Stuff pastas with the mixture and add parmesan cheese over it. Oven bake for 4 minutes to melt and gratin cheese slowly. Finish by spreading dill over each stuffed pastas.
