Baked Rigatoni With Salmon And Beets Recipe

Name: Baked Rigatoni With Salmon And Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10.5 oz rigatoni pasta; 1 lb light soft cheese; 2 cups vegetable stock; 1 tsp lemon zest; 1 tsp dried thyme; 2 tbsp olive oil; 1 lb salmon fillet, skin removed; 2 None shallots, peeled and chopped; 1 lb baby spinach; 3/4 lb cooked beets, cubed; 1/4 lb Gouda or Cheddar cheese, cubed

Servings: persons

10.5 oz rigatoni pasta
1 lb light soft cheese
2 cups vegetable stock
1 tsp lemon zest
1 tsp dried thyme
2 tbsp olive oil
1 lb salmon fillet, skin removed
2 None shallots, peeled and chopped
1 lb baby spinach
3/4 lb cooked beets, cubed
1/4 lb Gouda or Cheddar cheese, cubed

1
Preheat oven to 400u00b0F. Cook pasta in boiling salted water according to package instructions then drain and transfer to an ovenproof baking dish. In a separate pan, gently heat soft cheese, stock, lemon zest and thyme until cheese has melted. Season.
2
Meanwhile, heat 1 tbsp oil in a frying pan and sear salmon fillet over high heat, remove and set aside. Add shallots and cook for 5 mins then add spinach and cook for 1-2 mins until wilted. Season to taste. Spread spinach over pasta then add cubed beets. Break salmon into pieces and arrange over top. Cover with cheese sauce then add cubed cheese over top. Drizzle with remaining oil and bake for 20-25 mins until cheese is melted and bubbling.

1183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10.5 oz rigatoni pasta, 1 lb light soft cheese, 2 cups vegetable stock, 1 tsp lemon zest, and more.

Yes, Baked Rigatoni With Salmon And Beets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rigatoni With Salmon And Beets

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