Salmon-Asparagus Manicotti

Yields:	4-6 servings
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	Preparation	25 minutes
	Cooking	25 minutes
	Ready In	60 minutes

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Ingredients

16	ounces	pasta, manicotti shells
1	pound	ricotta cheese
1/2	pound	salmon steaks
1/2	pound	asparagus	fresh
1	can	soup, cream of asparagus
1	x	milk
1	x	salt and black pepper
1	x	parmesan, parmigiano-reggiano cheese, grated

Directions

Cook the manicotti according to package directions, drain and cool.

Set aside.

Poach the salmon steak (in broth or whatever), let cool, remove skin and bones, and crumble the flesh into medium-small pieces.

Trim the bottoms of the asparagus and chop the green parts into 1/2-1 inch pieces.

You don't have to cook them beforehand.

Combine the cheese, salmon flakes, asparagus and salt and pepper to taste in a large bowl.

Combine cream of asparagus soup with 1 can of milk and add some of the resulting prepared soup to the cheese mixture.

The stuffing should be soft but not runny.

Use this to stuff each tube of manicotti.

Place them side-by-side in a shallow baking dish.

Pour the rest of the soup over the pan and sprinkle Parmesan cheese on top.

Bake at 350 degrees F for 25 minutes or so.

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Member Review

Banana Spicecake

The recipe is missing the liquid component. My 11-year-old niece made it. When she mixed it up we noticed it was the consistency of cookie dough so I quick mixed in some buttermilk until it looked like cake batter. It had to be at least a cup of buttermilk, maybe more. We baked it in a 9 x 13 pan and it wasn't terribly high but it was nice and moist and flavorful. In fact, the kids didn't want to wait for frosting, ate it plain and raved about it...and one of them is an extremely picky eater! One had the idea to top it with vanilla ice cream and I must say that was just the ticket.

Reviewed by Star451