Name: Salmon & pea pasta bake
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 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

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.

Ingredients

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

Method

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.

Women's Weekly Food

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Ingredients

Method

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