Baked pasta with Salmon
This dish is perfect! Loaded with mascarpone and mozzarella cheese for that comforting taste, and salmon, the perfect dress-up for a pasta dish. Use rigatoni, penne or shells. This pasta is a winner!
Ingredients
- 300 grams frozen broccoli florets
- 500 grams rigatoni pasta
- 400 grams salmon fillets, skinless, cut in 2 cm cubes
- 250 grams mascarpone cheese
- 125 grams cream
- 100 grams mozzarella cheese, grated
- 1 tsp lemon zest
- ½ tsp black pepper
- Salt to taste
Topping:
- 50 grams parmesan cheese, grated
- 50 grams fresh breadcrumbs
- 2 Tbsp olive oil
- 1 spring onion sliced
Instructions
- Cook broccoli florets, in plenty of boiling salted water, for 2 minutes. Drain and put in iced water to retain the bright green colour. Cook pasta in the same water you cooked the broccoli, 2 minutes less than indicated time on the packet. Save ¼ cup of the pasta cooking water. Drain pasta.
- In a big bowl, mix mascarpone, cream, pasta water, lemon zest, salt and pepper in a bowl. Chop the broccoli and add to the bowl. Add mozzarella cheese and mix in the pasta. Transfer in an ovenproof dish. Place salmon pieces amongst the pasta.
- To make the topping, mix parmesan cheese, breadcrumbs and olive oil in a bowl. Sprinkle over pasta together with the spring onion.
- Bake pasta at 180˚ C fan for 30 minutes. Serve at once.