Wild Alaska Salmon & Broccoli bakesYields 24 (8oz.) servings
Red or sockeye can Salmon, drained 3.3 lb. or 64 oz. can
Penne pasta, dried 2 lbs.
Broccoli Florets, fresh, blanched 1 1/2 lbs.
Tomato sauce, prepared 2 qts.
Eggs, large 4 each.
Yogurt, plain 1 qt.
Parmesan cheese, grated 10 oz. (2 cups)
Salt and freshly ground black pepper as needed
1. In large bowl, gently break drained salmon into large chucks. Set aside.
2. Preheat oven to 375F. Cook pasta in lighty salted boiling water until al dente. Drain. In large bowl, combine cooked pasta with broccoli and tomato sauce.
3.Divide pasta and broccoli mixture into 2" half hotel pans coated with pan release spray. Top with salmon chucks.
4.In medium bowl, beat together eggs, yogurt and half the amount of grated cheese; season with salt and pepper.
Spoon mixture evenly over pans. Top with remaining cheese and bake for 25-30 minutes until topping is set and pasta is hot.
5. Hold hot for service.
6. To serve, porion 1 cup per plate.
