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Baked Smoked Salmon Pasta

pasta, salmon

1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups warm milk
1 cup shredded Gruyère or Swiss cheese
1/2 teaspoon (each) salt and pepper
8 cups cooked rigatoni; or
other short pasta
5-1/4 cups dried
1 can (19 oz) Italian-style stewed tomatoes; drained and chopped
1 pound smoked salmon; bite-size pieces
2 tablespoons chopped fresh dill; or
2 teaspoons dried
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1-3/4 cups fresh bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/4 cup butter; melted

In saucepan, melt butter over medium heat; blend in flour and cook, stirring, for 1 minute. Reduce heat to medium-low; gradually pour in milk, whisking. Cook for 3 to 5 minutes or until smooth and slightly thickened. (If making casserole up to 24 hours ahead increase milk to 2 cups; add 3 to 5 minutes to cooking- time of sauce.) Remove from heat; stir in cheese, salt and pepper until blended. Add pasta, tomatoes, salmon and dill; stir to combine. Transfer to greased 13- x 9-inch (12 cup) baking dish. Topping: In bowl, stir together bread crumbs, cheese and parsley; drizzle over butter and stir to combine. Sprinkle over casserole. (Can be prepared to this point, covered and refrigerated for up to 24 hours. Let stand at room temperature for 30 minutes before baking.) Bake in 350°F oven for 25 to 30 minutes or until hot and bubbly. Broil for 1 to 2 minutes or until golden.

Contributor: Canadian Living - December, 1998

Yield: 6 to 8 servings

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