Salmon topped with Alfredo sauce...superb!
16-oz. container ricotta cheese
7.1-oz. pkg. skinless, boneless pink salmon, flaked
1 egg, beaten
8 prepared manicotti shells
16-oz. jar Alfredo sauce
Garnish: dill weed
In a medium bowl, combine ricotta, salmon and egg until well mixed. Using a small spoon, fill each manicotti shell with the ricotta mixture; if there is any mixture left, stir into sauce. Place filled manicotti in a lightly greased 11"x7" baking pan. Pour sauce over manicotti. Sprinkle with dill. Bake covered at 350 degrees for 35 to 40 minutes. Serves 4 to 6.
Mess-less manicotti! Place manicotti filling in a pastry bag, then pipe into cooked shells. So much easier than trying to spoon the filling into shells.