Whip up this delicious creamy haddock pasta bake for a comforting midweek meal that the whole family will enjoy – plus it is one of your two fish portions for the week.
Using haddock fillets which can be cooked from frozen ensures this doesn’t need to take hours to prepare, and can include all your favourite veggies depending on what you have in the fridge or freezer.
Creamy Haddock and Spinach Pasta Bake Recipe
- 4 fillets Donegal Catch Natural Haddock
- 400ml whole milk
- 25g plain flour
- 25g butter
- 1 tsp Dijon mustard
- 125g mature cheddar cheese
- A few rasps of nutmeg, optional
- 500g casarecce pasta
- 100g Green Isle frozen peas, defrosted
- 100g spinach
- 50g grated mozzarella cheese
- 50g panko breadcrumbs
- Salad leaves, to serve
- Place the Donegal Catch Natural Haddock Fillets into a saucepan and cover with the milk. Poach for 8 minutes then remove the fish to a plate and set aside. Pour the milk into a jug and clean out the pan, then place the butter into the pan and melt.
- Add the leeks and sauté for 5 minutes until softened, then add the flour and cook for a minute. Gradually stir the reserved milk into the leeks, adding it slowly until all incorporated. Stir in the Dijon, 75g Cheddar cheese and the nutmeg.
- Cook the pasta according to the packet instructions and turn the oven to grill.
- Once the pasta is cooked, stir it into the sauce along with the peas and spinach. Flake the haddock and stir into the pasta, taking care not to break it up too much more. Place everything into an ovenproof dish.
- Mix together the remaining Cheddar cheese, mozzarella and panko breadcrumbs in a small bowl and sprinkle over the pasta. Place underneath the grill for 5-7 minutes until golden brown and bubbling, then serve to the table with a bowl of green salad.
Recipe courtesy of Donegal Catch.