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Cheesy Pasta with Salmon and Brussel Sprouts

Try this tasty new twist on tuna noodle casserole.

Serves 4
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
568 calories per serving


> 12 oz Brussels sprouts
> 2 tbsp olive oil
> 12 oz fresh salmon fillets
> 8 oz whole-wheat penne pasta
> 1 onion, chopped
> 1 cup half-and-half
> 1 cup shredded Italian cheese blend


Preheat oven to 400°F. Line a pan with parchment paper. Halve the Brussels sprouts (quarter any very large ones), place in a single layer on sheet and toss with 1 tbsp oil. Add the salmon, skin side down, to the baking sheet and roast, about 15 min. Remove the salmon and sprouts. Using a fork, flake the salmon into small pieces.
Meanwhile, cook the pasta according to package directions until al dente. Drain pasta reserving about ½ cup pasta water.
In a saucepan, heat the remaining oil and sauté the onion for 3 min. Add the half and half and heat until almost boiling. Remove from heat and stir in half the cheese, the drained pasta, flaked salmon and roasted brussels sprouts. Add a little of the reserved pasta water if the mixture is too thick. Season with salt (in moderation) and pepper.
4 Pour the mixture into a greased 12-x-8-inch baking dish and sprinkle with the remaining cheese. Bake for 20 min. or until golden brown.


If you’re really short on time, you can skip step 1 by replacing the fresh salmon with canned and cooking the sprouts and pasta together

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