Creamy Salmon Rigatoni

Creamy Salmon Rigatoni
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This rich casserole is a great way to use leftover salmon.
10 min
Prep Time
30 min
Total Time
4 (1 1/4-cup) servings

Ingredients

1/2 cup
dry bread crumbs
3 tablespoons
Land O Lakes® Butter, melted
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*
 
*Substitute 1 teaspoon dried dill weed.

Directions

  1. Heat oven to 350°F. Combine bread crumbs and butter in bowl; set aside.
  2. 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.
  3. Bake 18-23 minutes or until heated through and bread crumbs are golden.

Recipe Tips

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
Cholesterol
105mg
Carbohydrates
52g
Protein
30g
Fat
50g
Sodium
1500mg
Dietary Fiber
3g

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