Creamy Salmon Rigatoni

Name: Creamy Salmon Rigatoni
Prep time: 10 min
Total time: 30 min
Yield: 4 (1 1/4-cup) servings
Ingredients: 1/2 cup dry bread crumbs; 3 tablespoons Land O Lakes® Butter melted; 2 1/4 cups uncooked dried rigatoni pasta; 8 ounces cooked salmon, flaked into bite-sized pieces; 1 (6 1/2-ounce) jar marinated artichoke hearts, drained, coarsely chopped; 1 (16-ounce) jar prepared Alfredo sauce; 1 tablespoon fresh dill weed *

This rich casserole is a great way to use leftover salmon.

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10 min

Prep Time

30 min

Total Time

4 (1 ¹/₄-cup)

servings

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Ingredients

¹/₂ cup dry bread crumbs

3 tablespoons Land O Lakes® Butter, melted

2 ¹/₄ cups uncooked dried rigatoni pasta

8 ounces cooked salmon, flaked into bite-sized pieces

1 (6 1/2-ounce) jar marinated artichoke hearts, drained, coarsely chopped

1 (16-ounce) jar prepared Alfredo sauce

1 tablespoon fresh dill weed

*Substitute 1 teaspoon dried dill weed.

How to make

STEP 1

Heat oven to 350°F. Combine bread crumbs and butter in bowl; set aside.
STEP 2

Cook rigatoni according to package directions; drain. Place cooked rigatoni into ungreased 1 1/2-quart baking dish. Add all remaining ingredients; stir to combine. Sprinkle with bread crumb mixture.
STEP 3

Bake 18-23 minutes or until heated through and bread crumbs are golden.

Tip #1

To cook fresh salmon, heat oven to 400°F. Place 8-ounce salmon fillet in small baking dish. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dried dill weed. Bake 15-17 minutes or until salmon flakes easily with fork. Remove from oven; cool slightly before breaking into pieces.

760 Calories

50 Fat (g)

105 Cholesterol (mg)

1500 Sodium (mg)

52 Carbohydrates (g)

3 Dietary Fiber

30 Protein (g)

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