Yummy & Healthy Sunday Recipe: Salmon Pasta Bake

May 6 2018

You won’t even notice this easy salmon pasta bake is low-cal because it’s packed with so much flavour.

Image credit: Guy Bailey

0:20 Prep | 0:25 Cook | 6 Servings | Easy



300g wholemeal penne pasta
500g cauliflower, cut into florets
1 tablespoon olive oil
1 brown onion, finely chopped
2 large garlic cloves, crushed
2 x 400g cans cherry tomatoes
2 teaspoons balsamic vinegar
415g can red salmon, drained, flaked
60g baby spinach
100g fresh ricotta, crumbled
30g finely shredded parmesan
Small fresh basil leaves, to serve



Step 1
Preheat the oven to 200°C/180°C fan-forced. Cook the penne in a large saucepan of boiling water for 7 minutes, adding the cauliflower for the last 3 minutes of cooking. Drain well.
Step 2
Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds. Add the tomato and balsamic vinegar. Season.
Step 3
Combine the tomato mixture, pasta, cauliflower, salmon and spinach in a 3L (12 cup) baking dish. Dot with ricotta and sprinkle with parmesan. Bake for 15 minutes or until the cheese is melted. Sprinkle with basil leaves.

Recipe by Tracy Rutherford for Taste.com