Salmon & Pea Bake
Salmon & Pea Bake


375g rigatoni pasta

30g butter

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.