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Salmon and silverbeet mac 'n' cheese with lemon thyme crumb
Salmon and silverbeet mac 'n' cheese with lemon thyme crumb
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Kid-friendly salmon mac and cheese with greens.
Ingredients:
  • 1 bunch silverbeet, stems removed, leaves washed
  • 500g Penne Rigate Pasta No. 73
  • 410g can Roasted Salmon in Springwater, drained, flaked
  • 4 spring onions, thinly sliced
  • 490g jar Three Cheese Pasta Bake Sauce
  • 125ml cream
  • 105g breadcrumbs
  • 20.00 ml lemon zest
  • 18.20 gm olive oil
  • 20.00 ml thyme leaves
  • 30g parmesan, finely grated
  • Green salad, to serve
Instructions:
  • Preheat oven to 180C. Boil silverbeet in a large saucepan for 5 minutes until wilted. Drain and cool.
  • While the pasta cooks in a large pot of boiling water for 10 minutes or until al dente, drain and transfer it to a large bowl. Mix in the salmon, spring onion, pasta sauce, and cream, stirring gently to combine.
  • Layer one-third of the pasta mixture into a 10-cup (2.5L) ovenproof dish. Spread half of the silverbeet evenly over the pasta. Repeat with half of the remaining pasta mixture and the rest of the silverbeet. Top with the remaining pasta mixture and level the surface.
  • Mix together the breadcrumbs, lemon zest, oil, thyme, and parmesan in a bowl. Evenly sprinkle the mixture over the pasta. Bake until golden, about 35-40 minutes. Serve alongside a refreshing green salad.

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