PREP + COOK TIME 45 MINUTES SERVES 6
375g rigatoni pasta
2 tablespoons plain flour
500ml (2 cups) whole milk
180g (1½ cups) frozen peas, thawed
40g (½ cup) coarsely grated parmesan
150g (1¼ cups) coarsely grated cheddar
418g can pink salmon, drained, flaked skin and bones removed
1 Preheat oven to 200°C/180°C fan.
2 Cook pasta in a large saucepan of boiling water for 10 minutes or until just tender; drain.
3 Meanwhile, melt butter in a medium saucepan. Add flour; cook, stirring, for 1 minute or until mixture thickens and bubbles. Gradually stir in milk; stir over medium heat for 5 minutes or until sauce boils and thickens. Stir in peas, 20g (¼ cup) of the parmesan and 90g (¾ cup) of the cheddar. Season to taste.
4 Combine sauce mixture with pasta and salmon in an oiled shallow 2.5-litre (10-cup) ovenproof dish; sprinkle with the remaining combined parmesan and cheddar.
5 Bake, uncovered, for 20 minutes or until browned lightly.