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Holy Moly Cannelloni

Salmon and Bell Pepper Pasta 'Enchiladas' in Spicy Tomato Sauce

1 hour
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeSoy-free
Herb's take

We're breaking a few rules and rolling with it, literally. This Mexican-inspired dinner swaps traditional corn tortillas for pasta tubes, packing them with flaked salmon and sautéed bell peppers, all blanketed in a smoky, spicy tomato sauce. Prepare for a cross-cultural flavor experiment where enchiladas meet Italian technique, and everyone wins.

Equipment needed
  • 9x13-inch baking dish
  • immersion blender or countertop blender

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F.
  2. 02
    Bring a large pot of salted water to a boil and cook the pasta shells or cannelloni tubes just shy of al dente. Drain and let cool on a tray, separated so they don’t stick.
  3. 03
    Pat the salmon fillets dry and season both sides with salt and pepper. Place on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and half the lime juice. Bake for 12–14 minutes until just opaque. Let rest for 5 minutes, then flake with a fork.
  4. 04
    Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced bell pepper and onion. Sauté until softened, 5–7 minutes.
  5. 05
    Stir in the garlic, smoked paprika, cumin, and 1 teaspoon chili powder. Cook until fragrant, about 30 seconds.
  6. 06
    Add half the sautéed bell pepper mixture to the flaked salmon in a large bowl. Gently fold in half the chopped cilantro, lime zest, and remaining lime juice.
  7. 07
    For the sauce: Return the skillet to medium heat with the remaining 1 tablespoon olive oil. Stir in the tomato paste, chipotle, and remaining chili powder. Cook for 1 minute.
  8. 08
    Pour in the diced tomatoes (with juices) and chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
  9. 09
    Blend the sauce with an immersion blender until mostly smooth (or carefully transfer to a blender). Season with salt and pepper to taste.
  10. 10
    Spread 1/2 cup of sauce on the bottom of a 9x13-inch baking dish.
  11. 11
    Stuff each pasta shell or tube with the salmon-bell pepper filling, arranging them seam-side down in the dish.
  12. 12
    Pour the rest of the sauce over the stuffed shells, making sure they’re well covered. Cover the dish tightly with foil.
  13. 13
    Bake for 20 minutes. Uncover and bake another 10 minutes until the sauce is bubbling and edges are golden.
  14. 14
    Let cool for 10 minutes before garnishing with remaining cilantro. Serve with lime wedges on the side.

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