Baked penne with asparagus and salmon

Baked penne with asparagus and salmon

Total: 50 min. | Active: 25 min.
Nutritional value / person: 617 kcal
, Fat: 26 g
, Carbohydrate: 51 g
, Protein: 39 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g green asparagus, lower third peeled
250 g pasta (e.g. penne)
salted water, boiling
200 g Irish smoked salmon (organic), torn into pieces
1 bunch chives, finely chopped
½ tsp paprika
a little pepper


2 dl milk
150 g cream quark
3 eggs, beaten
1 tbsp lemon juice
100 g grated Sbrinz
1 tsp salt
a little pepper
a little nutmeg
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One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Cook the asparagus and penne in salted water until just al dente, pour away the liquid, rinse in cold water, drain, transfer to the prepared dish. Mix in the salmon and chives, season.


In a measuring cup, whisk together the milk, quark, eggs, lemon juice and half of the Sbrinz, season. Pour the sauce over the gratin, sprinkle the remaining Sbrinz on top.


Approx. 25 mins. in the lower half of an oven preheated to 200 °C.


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