There's something fishy going on in here...and it's this super salmon pasta dish. Prepared in a mouth-watering alfredo sauce, this rewnoned rigatoni dish is one for the books -- the cookbooks, that is. See what all the hype is about.
1/2 cup dried breadcrumbs 3 tbsp. butter, melted 6 oz. (2 1/4 cups) uncooked dried rigatoni pasta 8 oz. cooked salmon, flaked into bite-sized pieces 1 (6 1/2-oz.) jar marinated artichoke hearts, drained, coarsely chopped 1 (16-oz.) jar prepared Alfredo sauce 1 tbsp. fresh dill weed
Heat oven to 350 degrees. Combine bread crumbs and butter in small bowl; set aside. Cook rigatoni according to package directions; drain. Place cooked rigatoni into ungreased 1 1/2-quart baking dish. Add all remaining ingredients (including salmon) and stir to combine. Sprinkle with breadcrumb mixture. Bake for 18 to 23 minutes or until heated through and breadcrumbs are golden.