Creamy Salmon Rigatoni

Creamy Salmon Rigatoni

This rich casserole is a great way to use leftover salmon.

10 min. prep time
6 servings
000 Ratings


1/2 cup dry bread crumbs
3 tablespoons Land O Lakes® Butter, melted
6 ounces (2 1/4 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
1 tablespoon fresh dill weed*


Heat oven to 350°F. Combine bread crumbs and butter in bowl; set aside.

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.

Bake 18-23 minutes or until heated through and bread crumbs are golden.

*Substitute 1 teaspoon dried dill weed.

Recipe Tip

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.

Nutrition Facts (1 serving)

Calories: 760

Fat: 50g

Cholesterol: 105mg

Sodium: 1500mg

Carbohydrates: 52g

Dietary Fiber: 3g

Protein: 30g

Recipe #12831©2003Land O'Lakes, Inc.

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