Salmon Alfredo Manicotti Recipe

16 oz. container ricotta cheese
7.1 oz. pouch skinless, boneless pink salmon
1 large egg, beaten
8 cooked, drained manicotti shells
2 C. prepared Alfredo sauce
dill weed, for garnish

Preheat oven to 350°F. Combine ricotta, salmon and egg. Fill each manicotti with ricotta mixture; if additional mixture remains, stir into sauce. Place filled pasta in an 11 x 9 x 2 inch baking dish. Pour prepared sauce over manicotti. Sprinkle with dill weed, if desired. Bake, covered, for 35 to 40 minutes Serve hot.

Serves 4.