Total Calories: 514
* Heat butter or margarine in saucepan and add flour stir for 3 minutes. Add chicken bouillon and liquid cook, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Stir some of the hot sauce into beaten yolks, return mixture to saucepan, stir over heat for 3 minutes. Season with salt and pepper to taste. Remove from heat. Cook pasta according to package directions drain and set aside. Simmer carrots, 1 cup onions, and 1/4 cup water in saucepan for 10 to 15 minutes until carrots are almost crisp-tender. Add peas and simmer for 2 minutes or until liquid has evaporated. Salt and pepper lightly. In skillet, sauté remaining 1 cup onion, green pepper, celery, parsley, and basil in butter or margarine for 3 minutes. Carefully blend in salmon and 3/4 cup Béchamel Sauce. Taste for seasoning. Fill each shell, mounding slightly. Grease 9 x 13-inch baking dish pour 1/2 cup milk in bottom. Add half of the carrots and peas, and arrange filled shells on top of this mixture surround with remaining vegetables. Thin remaining Béchamel Sauce with 1/2 cup milk, spoon over shells and vegetables, top with mozzarella. Cover with foil place in preheated 350° F oven for 20 to 30 minutes or until heated through. Remove foil and place under broiler for 3 minutes or until lightly browned.
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