Italian broccoli & salmon bake

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1. Video tutorial: Making pasta

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

per serving

817 kcalories, protein 49g, carbohydrate 64g, fat 42 g, saturated fat 18g, fibre 5g, salt 1.3 g

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Results 1-20

• Patto

  07 November 2007

  Patto rated and commented on this recipe

  

  One of the best pasta dishes you could cook for a group of friends. Easy to make and easy to eat too much of it. Gorgeous!

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• bobby

  10 November 2007

  bobby rated and commented on this recipe

  

  Very tasty and my husband loved it. I used a light pasta cream instead of marscapone, less fat and put half a jar of sun-dried tomato pesto for colour and more flavour. Next time I will crush two cloves of garlic.

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• %%

  10 November 2007

  %% commented on this recipe

  Great tasty meal. Used creme fraiche instead of the marscapone mix & extra sun dried tomatoes. Delicious!

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• Lynsey

  22 December 2007

  Lynsey rated this recipe

  

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• Hearty

  03 January 2008

  Hearty rated and commented on this recipe

  

  NICE!!

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• Rach

  21 January 2008

  Rach rated and commented on this recipe

  

  Really tasty, I used chicken, sundried tomato pesto and creme fraiche as substitutes. Really worked, and flavours were great. Will def make again.

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• deborah

  24 January 2008

  deborah rated and commented on this recipe

  

  Have made this for friends lots of times, and have been asked for recipe every time. A really tasty dish.

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• F1madxxx

  12 February 2008

  F1madxxx rated and commented on this recipe

  

  My boyfriend is not a great lover of pasta dishes, but having made this last week he has nagged me to make it again, result.

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• yummymummy

  21 February 2008

  yummymummy rated and commented on this recipe

  

  This is so easy and so tasty. Am asked for the recipe every time I make it for dinner parties.

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• Loobylew

  24 February 2008

  Loobylew rated and commented on this recipe

  

  I cut the calories by using Sainsbury reduced fat marscapone. Like having big pieces of salmon, rather than it being flaked and lost in amongst everything else.

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• Doka

  25 February 2008

  Doka rated this recipe

  

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• kazzie

  03 March 2008

  kazzie rated and commented on this recipe

  

  Excellent Dish, I will do this again .

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• Raman

  10 March 2008

  Raman rated and commented on this recipe

  

  So easy to make and delicious! I also used chicken and low-fat creme fraiche, it was a bit bland, but still went down a treat. I will use smoked salmon next time, as i think this will boost the flavour slightly.

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• Liverbird

  22 March 2008

  Liverbird rated and commented on this recipe

  

  This is a very tasty dish and very easy to make. I used lightly smoked salmon fillets from Sainsbury's and it was delicious (also got the sundried tomatoes in olive oil from here). My husband and kids loved it. Would definitely make it again.

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• LynnC

  02 April 2008

  LynnC rated and commented on this recipe

  

  Dead easy, packed full of flavour and looked great. Now a staple recipe for midweek meals.

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• Soph

  03 April 2008

  Soph rated and commented on this recipe

  

  Unfortunately i'm not a great lover of this one the flavour was a bit bland :-( on the good points though it looked exactly like the picture and appeared to be very appetising!!

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• AnnieH

  14 April 2008

  AnnieH rated and commented on this recipe

  

  I'm with Soph on this one - the dish is easy to make and looks terrific but I did find this dish to be a little bit bland and I felt it was just missing "that something". I expected to taste more of the anchovies but they seemed to be lost in the dish. I should have trusted my taste buds when I was putting it all together! I will of course make this again but will be adding some garlic next time and will increase the anchovies and have a fiddle! :-) I can see that this would be a great dish to put down on the table for supper with friends.

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• Nicola

  15 May 2008

  Nicola rated and commented on this recipe

  

  I tried to make it gluten free and used rice macaroni, it doesnt work, dont try it!

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• Debs

  22 May 2008

  Debs rated and commented on this recipe

  

  I added 50g of grated parmesan to the sauce and it gave it just the boost we needed. May use creme fraiche next time and see what happens. Really a very nice pasta bake.

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• emmalouise283

  05 June 2008

  emmalouise283 rated and commented on this recipe

  

  Very easy to make, kids loved it but I agree that it is a bit bland, maybe I'll experiment with a few more flavours next time too.

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Ingredients

• 250g penne
• 300g broccoli , cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar , finely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 35 mins

Cook 30 mins

Ingredients

• 250g penne
• 300g broccoli , cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar , finely grated

per serving

817 kcalories, protein 49g, carbohydrate 64g, fat 42 g, saturated fat 18g, fibre 5g, salt 1.3 g

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