Creamy Salmon Rigatoni
Creamy Salmon Rigatoni
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 14-cup)
servings Ingredients
12 cup dry bread crumbs
3 tablespoons Land O Lakes® Butter, melted
2 14 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
How to make
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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.
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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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