Cook the pasta shells

• Bring salted water to a boil and cook the jumbo shells until al dente.
• Drain in a colander and let them cool slightly.

Prepare the filling ingredients

• Cut the salmon into small cubes.
• Wash and drain the spinach and drain the mozzarella balls.

Spread the tomato base

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

Stuff the shells

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

Add cream and season

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

Bake covered

• Cover the dish tightly with foil and bake at 180 °C until the salmon is cooked through and the cheese is melted.

Serve

• Serve warm straight from the dish.