Italian Broccoli & Salmon Pasta Bake

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 9 ounces penne
• 2 garlic cloves, minced and sauteed in a little oil (optional)
• 10 ounces broccoli, cut into large florets
• 1 ounce butter
• 1 ounce all-purpose flour
• 2 1/2 cups milk
• 3 1/2 ounces mascarpone
• salt and pepper
• 8 sun-dried tomatoes, preserved in olive oil, drained and thickly sliced
• 2 tablespoons small capers (rinsed to remove excess salt or vinegar) (optional)
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 2 ounces sharp cheddar cheese, finely grated
• 1 ounce parmesan cheese, grated

Recipe

• 1 preheat the oven to 375f and get out an ovenproof dish (measuring 10in by 15in, and about 2.5in deep). meanwhile, put a large pan of water on to boil for the pasta. when it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. give it a stir, return to the boil and cook for 6 minutes. add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. drain well.
• 2 while the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. remove from the heat and stir in the mascarpone, galric, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, and salt and pepper then add the pasta and broccoli and mix well.
• 3 halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. spoon the broccoli mixture on top, then scatter with the grated cheddar and parmesan. (you can chill this for up to 4 hours if you want to get ahead.)
• 4 bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.