Salmon pasta bake
A simple pasta bake with the added bonus of omega-3
- 40 minutes
- Serves 2
- 2 of 5 a day
- Kcal481
- Fat9.2g
- Salt1.2g
- Sugar11.1g
Recipe by: Rachel Clark
| World Cancer Research Fund
This quick cook pasta bake is perfect for weeknights. Using tinned salmon takes the fuss out of the preparation, while the cheddar and breadcrumbs give a lovely crisp finish.
Suitable for young cooks
Ingredients
- 150g macaroni or other similar pasta
- 1 x 210g tinned fish, eg salmon, drained
- 1 teaspoon mixed herbs (or handful of fresh basil)
- 1 x 400g tin chopped tomatoes
- Freshly ground black pepper
- 50g wholemeal breadcrumbs
- 30g low-fat cheddar, grated
Method
- Preheat the oven to 190ºC/Fan 170ºC.
- Cook the pasta in boiling water according to the instructions on the packet.
- Add the salmon into a mixing bowl, break up with a fork, checking for and removing any large bones.
- Add the mixed herbs (or shredded basil) to the salmon, then add the chopped tomatoes.
- Drain the pasta and combine with the salmon mixture. Season well with black pepper and place in an ovenproof dish.
- Sprinkle the breadcrumbs and cheese over the top. Place in the oven to colour the top and heat through for around 15–20 minutes.
- Serve with a side salad or cooked vegetables.
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