Salmon and Bean Pasta Bake

This Salmon and Bean Pasta Bake combines the heartiness of traditional pasta dishes with the nutritious benefits of kidney beans, fresh vegetables, and tinned salmon. The dish is baked to perfection, allowing the flavors of garlic, onions, and broccoli to meld beautifully, creating a satisfying meal that is both comforting and healthy. It's a great option for a quick weeknight dinner, packed with protein and fiber.

Ingredients:

• 200g pasta (any shape you prefer)
• 1 can kidney beans, drained and rinsed
• 1 can tinned salmon, drained and flaked
• 2 carrots, diced
• 1 cup broccoli florets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup grated cheese (optional, for topping)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Add the minced garlic and diced carrots to the skillet. Cook for another 3-4 minutes until the carrots begin to soften.
5. Stir in the broccoli florets and cook for an additional 2-3 minutes until bright green.
6. In a large mixing bowl, combine the cooked pasta, kidney beans, flaked salmon, sautéed vegetables, oregano, salt, and pepper. Mix well.
7. Transfer the mixture into a greased baking dish. If using, sprinkle the grated cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is bubbly and golden.
9. Allow to cool slightly before serving. Enjoy your comforting Salmon and Bean Pasta Bake!