Creamy Salmon Stuffed Shells

Cook the pasta shells in salted water until al dente. Drain and let them cool slightly.

Cut the salmon into small cubes. Prepare the spinach and mozzarella.

Spread the crushed tomatoes evenly across the bottom of a baking dish.

Fill each shell with a few spinach leaves, a piece of salmon, and a mozzarella ball. Arrange the stuffed shells in the baking dish.

Pour the cream evenly over the shells. Season with salt and black pepper.

Cover the dish tightly with foil and bake at 180°C for 20–25 minutes, until the salmon is cooked through and the cheese is melted.

Serve warm and enjoy.