8 ounces uncooked penne pasta
1 head broccoli, cut into florets
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons all purpose flour
1 cup half-and-half
1 1/2 pounds salmon, skin removed and cut into 1″ chunks
1 (8 oz) package mascarpone cheese, room temperature
1/2 cup shredded Italian cheese blend
1/4 cup Parmesan cheese, grated
1 teaspoon Italian seasoning blend
1 medium garlic clove, minced
1/2 teaspoon salt
Preheat oven to 375°F. Coat 9×9-inch baking pan with cooking spray. Place salmon in bottom of pan and season with 1 tablespoon olive oil and 1 tablespoon Italian seasoning. Set aside.
Boil pasta in a large pot over high heat for 5 minutes, stirring often. Add broccoli and cook until pasta is al dente. Drain and pour on top of salmon.
Melt butter in a medium sauce pan over medium heat. Add garlic and sauté, stirring frequently, until fragrant, about 1 minute. Sprinkle with flour and cook 1-2 minutes or until browned.
Whisk in half-and-half and heat until thickened, about 5 minutes. Remove from heat and add mascarpone and Italian cheese blend; add salt and pepper, to taste. Stir until smooth and creamy.
Pour cheese sauce over salmon and pasta. Top with Parmesan cheese.
Bake for 30 minutes or until top is browned, cheese is bubbly and salmon is cooked through.
Recipe Source: 12tomatoes
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