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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Little Italy Salmon and Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions