Tinned salmon pasta bake
An average of 4.3 out of 5 stars from 20 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-free
Tinned salmon makes this tasty pasta bake recipe economical as well as easy. Mascarpone and pine nuts are a luxury!
By James Martin
From Housecall
Ingredients
- 340g/12oz macaroni
- 1 large can red salmon
- handful of basil
- 250ml/9fl oz passata (sieved tomatoes)
- 3 tbsp mascarpone
- 85g/3oz breadcrumbs
- 140g/5oz fresh mozzarella
- 30g/1oz pine nuts
- 30g/1oz butter
To serve
- 200g/7oz bag mixed salad leaves
- virgin olive oil
- balsamic vinegar
- salt and freshly ground black pepper
Method
Preheat the oven 190C/375F/Gas 5.
Cook the pasta in plenty of boiling salted water as per instruction.
Place the salmon into a bowl, removing any large bones.
Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella.
Drain the pasta and combine with the salmon mixture.
Season well and place in an ovenproof dish.
Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
Place in the oven to colour the top and heat through.
Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.
