Baked Rigatoni With Salmon And Beets
- 10.5 oz rigatoni pasta
- 1 lb light soft cheese
- 2 cups vegetable stock
- 1 tsp lemon zest
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 lb salmon fillet, skin removed
- 2 None shallots, peeled and chopped
- 1 lb baby spinach
- 3/4 lb cooked beets, cubed
- 1/4 lb Gouda or Cheddar cheese, cubed
- Preheat oven to 400u0b0F. Cook pasta in boiling salted water according to package instructions then drain and transfer to an ovenproof baking dish. In a separate pan, gently heat soft cheese, stock, lemon zest and thyme until cheese has melted. Season.
- Meanwhile, heat 1 tbsp oil in a frying pan and sear salmon fillet over high heat, remove and set aside. Add shallots and cook for 5 mins then add spinach and cook for 1-2 mins until wilted. Season to taste. Spread spinach over pasta then add cubed beets. Break salmon into pieces and arrange over top. Cover with cheese sauce then add cubed cheese over top. Drizzle with remaining oil and bake for 20-25 mins until cheese is melted and bubbling.
rigatoni pasta, light soft cheese, vegetable stock, lemon zest, thyme, olive oil, salmon fillet, shallots, baby spinach, beets, gouda
Taken from recipes-plus.com/api/v2.0/recipes/21777 (may not work)