On the table in 30 minutes, this salmon pasta bake is worth adding to your weeknight recipe rotation. We've used spinach and ricotta tortellini to add extra flavour, but feel free to experiment with your favourite pasta and adjust the cooking time accordingly.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
761
Ingredients
75g
butter
75g
plain flour
900ml
milk
500g
pack spinach and ricotta tortellini
150g
frozen peas
4Tbsp.
freshly chopped chives
3 x salmon fillets, skinned and cut into 2cm pieces
50g
mature Cheddar cheese, grated
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Melt the butter in a large pan over medium heat and add the flour. Cook, stirring, for 30sec then take off the heat and gradually stir in the milk. Return pan to the heat and cook, stirring constantly, until thickened.
Step 2
Add the tortellini and butter for 1min. Take pan off heat and fold through the peas, most of the chives, the salmon and plenty of seasoning.
Step 3
Empty mixture into an ovenproof serving dish and scatter over the cheese and remaining chives. Cook in the oven for 20min or until bubbling and golden. Serve with a crisp green salad.
GH TIPS:
Feel free to swap out the filled pasta with any you like - three cheese could also work well here too.
Don't have salmon to hand? This recipe works equally well with any firm white fish. Serve with a crisp green salad for a speedy, nutritious supper.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
