Little Italy Pasta Bake

The Denby James Martin Large Shallow Oblong is perfect for this dish.

Ingredients

• 340g/12oz macaroni pasta
• 150g broccoli
• 1 large can red salmon
• Handful of basil
• 250ml/9fl oz passata (sieved tomatoes)
• 3 tbsp mascarpone
• 85g/3oz breadcrumbs
• 140g/5oz fresh mozzarella
• 30g/1oz pine nuts
• 30g/1oz butter

To serve

• 200g/7oz bag mixed salad leaves
• Virgin olive oil
• Balsamic vinegar
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 190C.
2. Cook the pasta in plenty of boiling salted water as per instructions, add in the broccoli and cook to taste.
3. Place the salmon into a bowl, removing any large bones.
4. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella.
5. Drain the pasta and broccoli and combine with the salmon mixture.
6. Season well and place in the Large Shallow Oblong Dish or an alternative ovenproof dish.
7. Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
8. Place in the oven to colour the top and heat through.
9. Serve with some salad leaves dressed with olive oil, balsamic vinegar and seasoning.