Oven rigatoni with salmon & beetroot

Name: Oven rigatoni with salmon & beetroot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Rigatoni (thick tubular pasta); 7-10 Tbsp Salt; 400 g light cream cheese; 400 ml Vegetable broth; 1 TEASPOON grated zest of 1 organic lemon; 7-10 Tbsp dried thyme; 7-10 Tbsp Pepper; 400 g young leaf spinach; 2 Shallots; 400 g Salmon fillet; 2 TABLESPOONS Olive oil; 7-10 Tbsp Nutmeg; 350 g pre-cooked beetroot (vacuum); 100 g Goat Gouda cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Perfect after an autumn walk: the pasta casserole with salmon is simply prepared and then only needs to be baked for 20 minutes.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Rigatoni (thick tubular pasta)
7-10 Tbsp Salt
400 g light cream cheese
400 ml Vegetable broth
1 TEASPOON grated zest of 1 organic lemon
7-10 Tbsp dried thyme
7-10 Tbsp Pepper
400 g young leaf spinach
2 Shallots
400 g Salmon fillet
2 TABLESPOONS Olive oil
7-10 Tbsp Nutmeg
350 g pre-cooked beetroot (vacuum)
100 g Goat Gouda cheese

Directions

1
Cook pasta in boiling salted water according to package instructions until al dente. Quench and drain well
2
Heat cream cheese, stock, lemon peel and thyme while stirring. Season with salt and pepper
3
Sort, clean, wash and drain the spinach. Finely dice the shallots. Dice salmon fillet. Heat 1 tablespoon of oil in a frying pan. Brown the salmon fillet all around. Season with salt and pepper and remove. Steam shallots in salmon oil until translucent. Add spinach and let it collapse. Season with salt, pepper and nutmeg
4
Cut beetroot and goat gouda into small cubes. Fill pasta, spinach, salmon and beetroot in 2 casseroles. Pour cheese sauce over them. Sprinkle with cheese cubes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes