Penne bake with asparagus and salmon

Total time: 50m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 617 Kcal, 39g Protein, 51g Carbohydrates, 26g Fat


  • Penne bake
  • 250 g pasta (e.g. tagliatelle)
  • 500 g green asparagus, lower third peeled, cut into pieces approx. 4 cm long
  • salted water, boiling
  • 200 g Irish smoked salmon (organic), torn into pieces
  • 1 bunch chives
  • 0.5 tsp paprika
  • a little pepper
  • For the sauce
  • 2 dl milk
  • 100 g grated Sbrinz
  • 3 eggs
  • 150 g cream quark
  • 1 tbsp lemon juice
  • 1 tsp salt
  • a little pepper
  • a little nutmeg

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  • Penne bake

    Cook the asparagus and penne in salted water until just al dente, drain, rinse in cold water, drain again, transfer to a deep, greased ovenproof dish (approx. 2 1/2 l). Stir in the salmon and chives, season.
  • For the sauce

    Combine the milk, quark, eggs, lemon juice and half of the Sbrinz, mix well and season. Pour the sauce over the bake, top with the remaining Sbrinz. Place on a baking tray and bake for approx. 25 mins. in the lower half of an oven preheated to 200°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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