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Baked Cast-a-Role

Flaked Salmon and Bell Pepper Pasta Casserole with Creamy Tomato Sauce and Cheese

55 minutes
Serves 4
DinnerItalianGluten-freeNut-freeSoy-free
Herb's take

Inspired by Italian comfort classics, this pasta bake layers flaked salmon and sautéed bell peppers in a creamy tomato sauce, all crowned with cheese. We’ll hit a few scientific high notes, like why you finish with cheese and how to keep salmon moist in the oven.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F. Grease a 2-quart baking dish with 1 tablespoon of olive oil.
  2. 02
    Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than package instructions for al dente (it will finish cooking in the oven). Drain and set aside.
  3. 03
    While pasta cooks, season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on a sheet pan, drizzle with 1 tablespoon olive oil, and bake for 10-12 minutes until just cooked through. Set aside to cool slightly.
  4. 04
    Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
  5. 05
    Add both diced bell peppers and cook, stirring occasionally, for 5-6 minutes until just tender.
  6. 06
    Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook 1 minute until fragrant.
  7. 07
    Pour in the crushed tomatoes, heavy cream, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 5 minutes, stirring to combine into a creamy sauce.
  8. 08
    Flake the cooked salmon into generous bite-sized pieces with a fork. Gently fold into the skillet along with the cooked pasta. Stir in half of the Parmesan (1/4 cup) and half of the mozzarella (1/2 cup).
  9. 09
    Transfer everything to the prepared baking dish. Top evenly with the remaining mozzarella and Parmesan.
  10. 10
    Bake, uncovered, for 20-25 minutes until golden brown and bubbling.
  11. 11
    Let the bake rest 10 minutes before serving, then sprinkle with parsley.

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