Italian Broccoli & Salmon Pasta Bake - cooking recipe

Ingredients

9 ounces penne
2 garlic cloves, minced and sauteed in a little oil (optional)
10 ounces broccoli, cut into large florets
1 ounce butter
1 ounce all-purpose flour
2 1/2 cups milk
3 1/2 ounces mascarpone
salt and pepper
8 sun-dried tomatoes, preserved in olive oil, drained and thickly sliced
2 tablespoons small capers (rinsed to remove excess salt or vinegar) (optional)
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
2 ounces sharp cheddar cheese, finely grated
1 ounce parmesan cheese, grated

Preparation

Preheat the oven to 375F and get out an ovenproof dish (measuring 10in by 15in, and about 2.5in deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, galric, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, and salt and pepper then add the pasta and broccoli and mix well.
Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar and parmesan. (You can chill this for up to 4 hours if you want to get ahead.)
Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.