This Italian-inspired broccoli and salmon pasta bake is packed with flavour. Made with creamy mascarpone, capers and sun-dried tomatoes, it's comfort food that will feed a crowd.
- 300g broccoli
- 250g pasta shapes of choice
- 25g each butter and plain flour
- 600ml milk
- 100g mascarpone
- 4 skinless salmon fillets, boned
- 8 sun-dried tomatoes
- 2 tbsp. capers
- 8 anchovy fillets
- 10 large basil leaves
- 50g grated cheddar cheese
Chop the broccoli into florets. Slice the tomatoes, halve the anchovies and tear the basil leaves.
Preheat oven to 170C. Drop pasta into a pan of boiling salted water and cook according to packet instructions. Add the broccoli for the last 5 minutes of cooking. Drain.
Melt butter in a large saucepan. Add the flour, stir in and cook for 3-4 minute, stirring constantly. Gradually whisk in the milk and cook until thickened slightly. Take the pan off the heat, then add the mascarpone sun-dried tomatoes, capers, anchovies and basil leaves. Stir well and add the broccoli and pasta.
Halve the salmon fillets on the natural line running through the width of the fillet. Layer in the bottom of a baking dish.
Spoon the broccoli and pasta over the salmon and smooth out. Sprinkle evenly with the cheese.
Bake for 30 minutes or until just golden on top and bubbling.