Pasta Bake

Today's recipe is for Catherine's friend Laura, who asked for the recipe for the leftovers Catherine has been heating up in the Year 12 common room this year.

This dish is quick and simple but a family favourite.

Salmon Pasta Bake

Ingredients:

1 can (415 gm) pink salmon

1 bottle Leggo's Creamy Tomato and Mozzarella Pasta Bake

250g penne (or similar dried pasta)

1 cup grated parmesan cheese (or ``Pizza Cheese'' mix or grated cheddar if preferred)

Method:

Cook pasta until tender, drain and place in a pyrex (or similar) ovenproof dish (a large oblong dish suitable for lasagne is ideal).

Add salmon (remove bones), and bottle of sauce, and stir until evenly distributed through the pasta, breaking the salmon up into bite-sized pieces.

Top with grated cheese.

Bake in a moderately-hot oven (about 190C-200C) for 20 minutes or until the top is golden brown.

Serves 6.

Serve with a green salad or steamed vegetables.

Hint: I keep packets of grated parmesan and grated Pizza cheese mix in the freezer, ready to add to pasta, omelettes and similar dishes to add a bit of extra zing to simple food. It's a great way to add calcium to the diet of people who don't like to drink milk.