Ingredients

  • Pasta: 12 oz (340g) rigatoni
  • Smoked Salmon: 8 oz (225g), flaked or roughly chopped
  • Heavy Cream: 1 ½ cups (360ml)
  • Whole Milk: ½ cup (120ml)
  • Cream Cheese: 4 oz (115g), softened
  • Parmesan Cheese: ¾ cup (75g), grated, divided
  • Fresh Dill: ¼ cup, finely chopped (plus extra for garnish)
  • Capers: 2 tbsp, drained and rinsed
  • Lemon Zest: 1 tbsp (from about 1 large lemon)
  • Garlic: 2 cloves, minced
  • Onion: 1 small, finely diced
  • Olive Oil: 2 tbsp
  • Butter: 1 tbsp (for greasing the baking dish)
  • All-Purpose Flour: 2 tbsp
  • Salt: ½ tsp (adjust to taste)
  • Black Pepper: ¼ tsp, freshly ground
  • Breadcrumbs: ½ cup (optional, for topping)
  • Lemon Juice: 1 tbsp (optional, for extra brightness)

Equipment

  • Large pot for boiling pasta
  • Large skillet or saucepan
  • 9×13-inch (23x33cm) baking dish
  • Whisk
  • Colander
  • Zester or fine grater
  • Measuring cups and spoons

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente (about 1-2 minutes less than package instructions, as it will cook further in the oven). Drain and set aside.
  3. Prepare Creamy Dill Sauce:
    • In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.
    • Add minced garlic and cook for 1 minute until fragrant.
    • Sprinkle flour over the onion and garlic, stirring constantly for 1-2 minutes to form a roux.
    • Gradually whisk in heavy cream and milk, stirring to prevent lumps. Cook until the sauce thickens slightly, about 3-4 minutes.
    • Add softened cream cheese and ½ cup grated Parmesan, stirring until melted and smooth.
    • Stir in chopped dill, lemon zest, capers, salt, and black pepper. Taste and adjust seasoning if needed. If using lemon juice, stir it in now for extra brightness.
    • Remove from heat.
  4. Combine Pasta and Sauce:
    • Add the cooked rigatoni to the skillet with the creamy dill sauce, tossing to coat evenly.
    • Gently fold in the flaked smoked salmon, ensuring it’s evenly distributed.
  5. Assemble the Bake:
    • Transfer the pasta mixture to the prepared baking dish, spreading it evenly.
    • Sprinkle the remaining ¼ cup Parmesan cheese over the top. If using breadcrumbs, combine them with a drizzle of olive oil and sprinkle over the cheese for a crunchy topping.
  6. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
    • If you prefer a crispier top, broil for 1-2 minutes at the end, watching closely to avoid burning.
  7. Serve:
    • Remove from the oven and let the pasta bake rest for 5 minutes.
    • Garnish with extra chopped dill and a sprinkle of lemon zest, if desired.
    • Serve warm with a side salad or crusty bread.

Tips

  • Make Ahead: Assemble the pasta bake up to a day in advance, cover, and refrigerate. Bake as directed, adding 5-10 minutes if starting from cold.
  • Substitutions: Swap rigatoni for penne or fusilli. Use crème fraîche instead of cream cheese for a tangier sauce.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave until warmed through.
  • Freezing: Assemble the unbaked casserole, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Nutritional Information (Per Serving, Approx.)

  • Servings: 6
  • Calories: 520 kcal
  • Protein: 20g
  • Fat: 30g
  • Carbohydrates: 45g

Enjoy this flavorful and elegant Smoked Salmon Dill Pasta Bake for a satisfying meal!