Creamy Salmon Rigatoni

1/2 cup dried bread crumbs
3 tablespoons butter, melted
6 ounces (2 1/4 cups) uncooked dried rigatoni pasta
8 ounces cooked salmon, flaked into bite-sized pieces*
1 (6 1/2-ounce) jar marinated artichoke hearts, drained, coarsely chopped
1 (16-ounce) jar prepared Alfredo sauce
1 tablespoon fresh dill weed**

1. Heat oven to 350°F. Combine bread crumbs and butter in small bowl; set aside.
2. Cook rigatoni according to package directions; drain. Place cooked rigatoni into ungreased 1 1/2-quart baking dish. Add all remaining ingredients; stir to combine. Sprinkle with bread crumb mixture.
3. Bake for 18 to 23 minutes or until heated through and bread crumbs are golden.

Makes 4 (1 1/4-cup) servings.

*Substitute 1 (7 1/2-ounce) can salmon, drained, flaked.

**Substitute 1 teaspoon dried dill weed.

Tip: To cook fresh salmon, heat oven to 400°F. Place 8-ounce salmon fillet in small baking dish. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dried dill weed. Bake for 15 to 17 minutes or until salmon flakes easily with fork. Remove from oven; cool slightly before breaking into pieces.

Nutrition Facts (1 serving): Calories: 760, Fat: 50g, Cholesterol: 105mg, Sodium: 1500mg, Carbohydrates: 52g, Dietary Fiber: 3g, Protein: 30g

www.cooksrecipes.com