Serves: 6
Total Calories: 514

14 conchiglie rigati grandi (super shell pasta), about 6 ounces
2 carrots large, thinly sliced
2 cups onions minced
1/4 cup water
2 (10-ounce) packages petite peas
Salt and freshly ground pepper to taste
1/2 cup green bell pepper minced
3/4 cup celery minced
2 tablespoons parsley minced fresh
1/2 teaspoon basil dried, crushed
2 tablespoons butter or margarine
1 (15 1/2-ounce) can red salmon drain, skin, bone, and flake (reserve liquid)
Béchamel Sauce (recipe follows)
1 cup milk
1 cup mozzarella cheese shredded
Béchamel Sauce:
6 tablespoons butter or margarine
6 tablespoons flour
2 teaspoons chicken bouillon instant
3 cups liquid (reserved salmon liquid plus milk)
2 eggs yolk beaten
Salt and freshly ground pepper to taste
* See note below.

* 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.

Nutritional Facts:

Serves: 6
Total Calories: 514
Calories from Fat: 296

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Cheese-Topped Beef Pie
Chicken Acapulco
Chicken Casserole With Light Cream Sauce
Chicken-Cilantro Enchiladas
Chinese Chicken And Almonds
Chinese Steak
Chorizo Enchiladas
Choucroute Garni (Sauerkraut / Meat)
Clam And Shrimp Risotto
Creamy Shrimp Salad Pie
Eggs And Ham In Mornay Sauce
Family-Size Pizza Pie
French Bean Pot Cassoulet
Greek Supper Pie
Green Chili-Vegetable Enchiladas
Ham And Cheese Crepes
Hot Chicken Salad Pie
Indian Tacos
Irish Lamb Stew
Italian Eggplant-Meat Lasagna
Italian Sausage Pizza
Italian Stew With Meatballs
Jambalaya
Jiggs' Corned Beef And Cabbage
Layered Soufflé Pie
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Poulard Basquaise
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