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.
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
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