Salmon Pasta Bake


Salmon Pasta Bake


2 x 198g cans of flaked pink salmon, drained

600g penne

2 x 150g can sweetcorn

2 x 125g bag of plain crisps, crushed

2 carrots grated

A couple of handfuls of parsley, chopped

200g mild cheddar, grated

Salt and pepper 

100g butter

100g plain flour

1200ml milk


Pre heat your oven to 180°C.

Boil the pasta according to the packet instructions, but remove from the heat 3 minutes less than the stated cooking time.

Melt the butter in a small saucepan, add the flour and mix until a smooth paste is formed.

Gradually add in the milk until a thick but smooth white sauce is achived. Add a pinch of salt and pepper and a handful of the cheese.

Once the cheese has melted into the sauce, drain the cooked pasta and mix into the sauce.

Add in the sweetcorn, salmon and half the parsley. Mix gently to combine and transfer to a large baking dish.

In a small bowl combine the grated carrot, remaining cheese, crisps and the rest of the parsley. 

Sprinkle the mixture over the top of the pasta and bake for 15-20 minutes until the cheese has melted and the crisps are browned.

Makes 8 portions.

Products Used

KitchenCraft Stainless Steel Food Can Strainer / Sieve 

KitchenCraft Italian Large Lasagne / Baking Dish 

KitchenCraft Black Non-Stick 17cm Four Sided Box Grater 

KitchenCraft Stainless Steel 14cm Milk pan (0.7 Litres)