This 5-ingredient oven baked pink salmon rigatoni is the kind of practical weeknight dinner that earns a permanent place in the rotation: everything goes into one casserole dish, the oven does most of the work, and frozen raw pink salmon fillets turn into a tender, flavorful sauce component with very little effort. It’s a smart, modern pantry-style bake that combines pasta, salmon, and a creamy tomato base into a hearty meal with minimal prep and cleanup.
Serve this rich baked pasta with a crisp green salad, simple steamed broccoli, or roasted green beans to balance the creamy texture. A piece of garlic bread or warm crusty bread is useful for scooping up the sauce, and a squeeze of lemon at the table brightens the salmon nicely.
5-Ingredient Oven Baked Pink Salmon Rigatoni
Servings: 4 to 6
Ingredients
2 frozen raw pink salmon fillets, about 10 to 12 ounces total
12 ounces dry rigatoni
1 jar (24 ounces) pasta sauce
2 cups water
1 cup shredded mozzarella cheese
Directions
1. Preheat the oven to 400°F. In a 9-by-13-inch oven-safe casserole dish, spread the dry rigatoni out evenly. Pour in the pasta sauce and water, then stir well so the pasta is coated and distributed in a fairly even layer.
2. Place the frozen salmon fillets directly on top of the sauced pasta. Cover the dish tightly with foil and bake for 45 minutes.
3. Remove the dish from the oven and carefully uncover it. The pasta should be nearly tender and the salmon cooked through. Use two forks to break the salmon into bite-size pieces, then stir it into the pasta and sauce.
4. Sprinkle the mozzarella evenly over the top. Return the dish to the oven uncovered and bake for 10 to 15 minutes more, until the cheese is melted and the pasta is fully tender. If you like extra color, broil for 1 to 2 minutes at the end.
5. Let the casserole rest for 5 minutes before serving so the sauce can settle slightly. Spoon into bowls or onto plates and serve hot.
Variations & Tips
Add a green vegetable: Stir in a couple of handfuls of baby spinach after flaking the salmon, or fold in thawed peas before adding the cheese. Both options bring color and make the casserole feel like a complete one-dish meal.
Use a different cheese: Mozzarella gives you a mild, melty finish, but Monterey Jack, provolone, or an Italian blend all work well here. If your pasta sauce is already quite salty, choose a gentler cheese so the salmon still comes through.
Check pasta doneness: Oven-baked pasta can vary depending on the shape of the rigatoni, the depth of the dish, and how tightly the foil is sealed. If the pasta is still too firm after the covered bake, add a splash more hot water, re-cover, and bake another 5 to 10 minutes before adding the cheese.
Brighten the flavor: A little lemon zest, chopped parsley, or a pinch of red pepper flakes added at the table can wake up the whole dish. These aren’t necessary, but they give the rich sauce and salmon a fresher finish.