Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 11.44 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 400grams rigatoni
- 3/4 cup frozen peas, thawed
- 1 red onion, diced
- 415grams red salmon, drained
- 3tablespoons dill (save 1tbs to serve)
- 1 lemon, zested and juiced
- 250grams light ricotta
- 2tablespoons olive oil
- 2/3 cup panko breadcrumbs
- 1 cup fish stock
- 300milliliter light cooking cream
- 2 lemon wedges
Nutrition per serving
3800kJ / 910Cal
3800 Kilojoules or 910 Calories
44% of daily energy intake*
Protein
50.5grams
Fat
31.5grams
Carbs
102grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Grease an 8-cup capacity baking dish. Cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain and return to saucepan.
Step 2 of 4
Meanwhile, heat half of the oil in a frying pan over medium heat. Add onion and cook for 4-5 minutes or until softened. Add zest, lemon juice, cream and stock. Bring mixture to the boil. Remove from heat.
Step 3 of 4
Flake salmon, discarding skin and bones. Add to pan with ricotta, peas and chopped dill and stir gently to combine. Add pasta and toss to coat. Transfer to baking dish.
Step 4 of 4
Combine breadcrumbs and remaining oil in a bowl. Sprinkle over pasta bake. Bake for 25 minutes or until golden. Sprinkle over extra dill, and serve with extra lemon wedges.
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