Little Italy Salmon and Pasta Bake Recipe

Name: Little Italy Salmon and Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces macaroni noodles; 9 ounces red salmon, canned, drained; 1 ounce basil; 1 cup passata (sieved tomatoes); 3 tablespoons mascarpone; 3 ounces breadcrumbs; 5 ounces fresh mozzarella cheese; 1 ounce pine nuts; 1 ounce butter; 7 ounces mixed salad greens; virgin olive oil; balsamic vinegar; salt & freshly ground black pepper

Servings: persons

12 ounces macaroni noodles
9 ounces red salmon, canned, drained
1 ounce basil
1 cup passata (sieved tomatoes)
3 tablespoons mascarpone
3 ounces breadcrumbs
5 ounces fresh mozzarella cheese
1 ounce pine nuts
1 ounce butter
7 ounces mixed salad greens
virgin olive oil
balsamic vinegar
salt & freshly ground black pepper

1
Preheat the oven 375F
2
Cook the pasta in plenty of boiling salted water as per instruction.
3
Place the salmon into a bowl, removing any large bones.
4
Tear the basil leaves and combine with the salmon.
5
Add the passata, mascarpone and mozzarella.
6
Drain the pasta and combine with the salmon mixture.
7
Season well and place in an ovenproof dish.
8
Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
9
Place in the oven to colour the top and heat through.
10
Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.

732

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 13 ingredients. The key ingredients include: 12 ounces macaroni noodles, 9 ounces red salmon, canned, drained, 1 ounce basil, 1 cup passata (sieved tomatoes), and more.

Yes, Little Italy Salmon and Pasta Bake 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.

Little Italy Salmon and Pasta Bake

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