Recipes

Salmon Rigatoni

There’s something fishy going on in here…and it’s this super salmon pasta dish. Prepared in a mouth-watering alfredo sauce, this rewnoned rigatoni dish is one for the books — the cookbooks, that is. See what all the hype is about. 
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Course Fish and Seafood, Pasta, Seafood
Cuisine Continental

Servings 4 servings
Calories 4444.85 kcal

Ingredients

  

  • 1/2 cup(s) dried breadcrumbs
  • 3 tablespoon(s) butter, melted
  • 6 ounce(s) uncooked dried rigatoni pasta
  • 8 ounce(s) cooked salmon, flaked into bite-sized pieces
  • 6 1/2 ounce(s) jar marinated artichoke hearts, drained, coarsely chopped
  • 16 ounce(s) jar prepared Alfredo sauce
  • 1 tablespoon(s) fresh dill weed

Instructions

 

  • Heat oven to 350 degrees.
  • Combine bread crumbs and butter in small bowl; set aside.
  • Cook rigatoni according to package directions; drain.
  • Place cooked rigatoni into ungreased 1 1/2-quart baking dish.
  • Add all remaining ingredients (including salmon) and stir to combine.
  • Sprinkle with breadcrumb mixture.
  • Bake for 18 to 23 minutes or until heated through and breadcrumbs are golden.

Nutrition

Calories: 4444.85kcalCarbohydrates: 227.51gProtein: 152.07gFat: 321.57gSaturated Fat: 187.9gCholesterol: 994.1mgSodium: 7790.05mgFiber: 10.88gSugar: 17.23g

Keyword Butter, Rigatoni Pasta, Vegetables
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