Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Jumbo Shells, uncooked
2 Eggs; beaten
2 c Part-skim ricotta cheese
1/4 c Chopped onion
1 Red bell pepper; diced
1/4 c Snipped parsley
1/2 ts Finely grated lemon peel
1 Can salmon
-- drained flaked
1 ts Seafood seasoning
1 c Evaporated skim milk

-------------------------DILL SAUCE------------------------------
1 1/2 tb Margarine
1 1/2 tb All-purpose flour
1/4 ts Salt
1/8 ts Pepper
1 tb Lemon juice
1 1/2 c Skim milk
3 tb 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 seafood seasoning. Pour evaporated skim milk 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 degrees F
for 30 to 35 minutes, or until hot and bubbly.

While shells are baking, melt margarine in small saucepan over medium
heat; stir in flour, salt and pepper. Remove saucepan from heat;
gradually add skim milk, stirring until mixture is smooth. Return to
medium heat; bring 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.

Serves 4 to 6

Each serving provides: 474 Calories; 32.1 g Protein; 50 g
Carbohydrates; 15.7 g Fat; 120 mg Cholesterol; 498 mg Sodium.
Calories from Fat: 30%

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