Salmon, Leek and Ricotta Pasta Bake
This is a great pasta bake dish using basic ingredients you should normally have available in your kitchen cupboards and fridge. This is a good plate to introduce your kids to fish and ricotta while they still have some fun with the pasta shells.
500 Grams Pasta Shells (conchiglioni)
1 Litre of Milk
100 grams grated cheese
400 grams ricotta
500 ml besciamel sauce
1 large leek
1 tbsp chopped garlic
1 tsp whole grain mustard
400 grams fresh salmon – filleted and skin off
2 tbsp fresh parsley – finely chopped
2 tbsp breadcrumbs
Cook the chopped leek and garlic in a little oil and when done, add the mustard, then half the milk. Bring to the boil and add the salmon. Cook gently for 10 minutes, then bring up the heat and cook for another 10 minutes, until most of the liquid evaporates. Set aside and cool.
Mash the ricotta and add the 2 eggs and half the grated cheese and some pepper. Add the remaining liquid for the salmon, and mix evenly. Fold in the salmon and leek being careful not to over mix so the salmon remains in chunks.
Fill the pasta shells and place in a deep baking dish. Cover with the remaining milk. Then, top up with the béchamel sauce. Mix together the parsley, remaining cheese and breadcrumbs and sprinkle on top of the pasta. Bake in a hot oven (medium – 180 degrees) for about 45 min.