Creamy Salmon Rigatoni

This rich casserole is a great way to use leftover salmon.

1/2 cup dried bread crumbs
3 tablespoons Butter, melted
6 ounces (2 1/4 cups) uncooked dried rigatoni pasta
8 ounces cooked salmon, flaked
1 (6 1/2-ounce) jar marinated artichoke hearts, drained, coarsely chopped
1 (16-ounce) jar prepared Alfredo sauce
1 tablespoon fresh dill weed

  1. Heat oven to 350F. Combine bread crumbs and butter in small bowl; set aside.
  2. Cook rigatoni according to package directions; drain. Place cooked rigatoni into ungreased 1 1/2-quart baking dish. Add all remaining ingredients; stir to combine. Sprinkle with bread crumb mixture.
  3. Bake for 18 to 23 minutes or until heated through and bread crumbs are golden.

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