Little Italy Pasta Bake

340g/12oz macaroni pasta

150g broccoli

1 large can red salmon

Handful of basil

250ml/9fl oz passata (sieved tomatoes)

3 tbsp mascarpone

85g/3oz breadcrumbs

140g/5oz fresh mozzarella

30g/1oz pine nuts

30g/1oz butter

200g/7oz bag mixed salad leaves

Virgin olive oil

Balsamic vinegar

Salt and freshly ground black pepper

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Preheat the oven to 190C/375F/Gas 5.
Cook the pasta in plenty of boiling salted water as per instructions, add in the broccoli and cook to taste.
Place the salmon into a bowl, removing any large bones.
Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella.
Drain the pasta and broccoli and combine with the salmon mixture.
Season well and place in the Large Shallow Oblong Dish or an alternative ovenproof dish.
Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
Place in the oven to colour the top and heat through.
Serve with some salad leaves dressed with olive oil, balsamic vinegar and seasoning.