Little Italy Salmon and Pasta Bake

A delightful recipe ideal for a week night supper using canned salmon and macaroni.

• Ready In: 35 mins
• Serves: 4

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

• To serve

• 7  ounces  mixed salad greens
•  virgin olive oil
•  balsamic vinegar
•  salt & freshly ground black pepper

Directions

1. Preheat the oven 375°F
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. Add the passata, mascarpone and mozzarella.
5. Drain the pasta and combine with the salmon mixture.
6. Season well and place in an ovenproof dish.
7. Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
8. Place in the oven to colour the top and heat through.
9. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.