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Cheesy Salmon Pasta Bake

Serves 4-6

Ingredients

  • 1 teaspoon olive oil
  • 1 red onion, cut into wedges
  • 1/2 red capsicum, thinly sliced
  • 120g broccoli, cut into small florets
  • 1 zucchini, grated
  • 60g Australian butter
  • 1/4 cup plain flour
  • 750ml Australian milk
  • 1 cup grated Australian mature cheddar cheese
  • 200g (3 cups) small shell pasta, cooked
  • 210g can salmon drained, skin and large bones removed
  • 1/2 cup roughly chopped parsley
  • 1 tsp finely grated lemon rind
  • freshly ground salt and pepper, to taste
  • 1 x 200g herbed foccacia
  • 1 tablespoon Australian parmesan cheese
Download Recipe (PDF)

Method

  1. 1. Heat olive oil in a frying pan over medium heat, add onion and cook until softened. Stir in capsicum, broccoli and zucchini. Cover, and steam vegetables for one minute or until just tender.
  2. 2. Melt butter in a large saucepan over medium heat, add flour stirring thoroughly for 1 minute. Add the milk in a slow stream, stirring constantly to prevent lumps until sauce thickens. Remove from heat and stir in the grated cheddar, vegetables, pasta, salmon, parsley, lemon rind and seasonings. Place into a large capacity baking dish.
  3. 3. Roughly chop the foccacia to make chunky bread crumbs, sprinkle breadcrumbs and parmesan over the pasta mixture and bake at 200°C for 25 minutes, or until bread crumbs are golden. Serve with a crisp green salad.

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