1 can (7¾ ounces) salmon

1 pound ricotta cheese

12 large pasta shells

3 quarts boiling water

1 tablespoon salt

3 tablespoons butter or margarine

3 tablespoons flour

½ teaspoon salt

Dash pepper

Dash nutmeg

1 cup milk

1 cup cooked, drained spinach

½ cup grated Parmesan cheese

Parsley

Drain and flake salmon. Add cheese and mix well. Cook pasta shells in boiling salted water for 45 minutes or until tender. Drain. Rinse with water to remove excess starch. Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Chop spinach. Add spinach and blend thoroughly. An electric mixer or blender may be used. Pour sauce into a well-greased baking dish, 8 × 8 × 2 inches. Fill pasta shells with salmon mixture and arrange over spinach. Sprinkle with cheese. Bake in a moderate oven, 350°F., for 30 minutes. Garnish with parsley. Serves 6.

Two 14-minute, sound, color, 16 mm. motion pictures, “Salmon—Catch to Can” and “Take a Can of Salmon,” may be borrowed, free of charge, by writing to the Bureau of Commercial Fisheries, U. S. Department of the Interior, Washington 25, D.C.

Circular No. 60
U.S. Department of the Interior—Fish and Wildlife Service, Bureau of Commercial Fisheries
This publication made possible through private contribution from the Canned Salmon Institute, Seattle, Washington, U.S.A. Photographs by Seranne & Gaden, New York City.
For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington 25, D.C. Price 25 cents