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Creamy Salmon Rigatoni

Casserole & Bake RecipesMakes 4 servings

Prep Time: 10 min
Baking Time: 18 min


  • 1/2 - cup dried bread crumbs
  • 3 - Tablespoons Butter, melted
  • 6 - ounces (2 1/4 cups) uncooked dried rigatoni pasta
  • 8 - ounces cooked salmon, flaked into bite-sized pieces*
  • 1 - jar (6 1/2-ounce) marinated artichoke hearts, drained, coarsely chopped
  • 1 - jar (16-ounce) prepared Alfredo sauce
  • 1 - Tablespoon fresh dill weed**


Preheat oven to 350 F.

  1. In a small bowl, combine bread crumbs and butter. Set aside.

  2. Cook rigatoni according to package directions. Drain.  Place cooked rigatoni into ungreased 1 1/2-quart baking dish.

  3. Add all remaining ingredients; stir to combine. Sprinkle with bread crumb mixture.  Bake for 18 to 23 minutes or until heated through and bread crumbs are golden.

*Substitute 1 (7 1/2-ounce) can salmon, drained, flaked.
**Substitute 1 teaspoon dried dill weed.

Alan's Kitchen Tip:

  • To cook fresh salmon, heat oven to 400 F.  Place 8-ounce salmon fillet in small baking dish. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dried dill weed.  Bake for 15 to 17 minutes or until salmon flakes easily with fork. Remove from oven; cool slightly before breaking into pieces.

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