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
75 g butter
75 g plain flour
900 ml milk
500 g pack spinach and ricotta tortellini
150 g frozen peas
4 Tbsp. freshly chopped chives
3 x salmon fillets, skinned and cut into 2cm pieces
50 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
