Salmon & pea pasta bake

This cheesy salmon and pea pasta bake is bound to become a hit with the kids. You can use broccoli in place of, or as well as, peas if you like.

  • 50 mins cooking
  • Serves 6
  • Print


Salmon & pea pasta bake
  • 375 gram rigatoni pasta
  • 40 gram butter
  • 2 tablespoon plain flour
  • 2 cup (500ml) milk
  • 1 1/2 cup (180g) frozen peas
  • 1/2 cup (40g) parmesan cheese, coarsely grated
  • 1 1/4 cup (150g) cheddar cheese, coarsely grated
  • 415 gram can pink salmon, drained, skin and bones removed


Salmon & pea pasta bake
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Cook pasta in large saucepan of boiling water until tender, drain.
  • 3
    Meanwhile, melt butter in medium saucepan, add flour, cook, stirring, until mixture thickens and bubbles. Gradually add milk, stirring over medium heat until sauce boils and thickens. Stir in peas, ¼ cup parmesan and ¾ cup cheddar cheese.
  • 4
    Combine sauce mixture with pasta and salmon in shallow 2.5-litre (10-cup) oiled ovenproof dish, sprinkle with remaining combined cheeses. Bake, uncovered, in oven, about 20 minutes or until browned lightly.

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