Tinned salmon makes this tasty pasta bake recipe economical as well as easy.
340g/12oz macaroni pasta
1 large can red salmon
handful of basil
250ml/9fl oz passata (sieved tomatoes)
3 tbsp mascarpone
85g/3oz breadcrumbs
140g/5oz fresh mozzarella
30g/1oz pine nuts
30g/1oz butter
200g/7oz bag mixed salad leaves
virgin olive oil
salt and freshly ground black pepper
Preheat the oven 190C/375F/Gas 5.
Cook the pasta in plenty of boiling salted water as per instruction.
Place the salmon into a bowl, removing any large bones.
Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella.
Drain the pasta and combine with the salmon mixture.
Season well and place in an ovenproof dish.
Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
Place in the oven to colour the top and heat through.
Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.
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