Salmon and silverbeet mac 'n' cheese with lemon thyme crumb

Method

• 1
  Preheat oven to 180C. Cook the silverbeet in a large saucepan of boiling water for 5 mins or until wilted. Drain. Set aside to cool.
• 2
  Meanwhile, cook the pasta in a large saucepan of boiling water for 10 mins or until al dente. Drain. Place in a large bowl. Add the salmon, spring onion, pasta sauce and cream. Gently stir to combine.
• 3
  Spoon one-third of the pasta mixture into a 10-cup (2.5L) ovenproof dish. Arrange half the silverbeet in an even layer over the pasta. Repeat with half the remaining pasta mixture and the remaining silverbeet. Spoon over remaining pasta mixture and smooth the surface.
• 4
  Combine the breadcrumbs, lemon zest, oil, thyme and parmesan in a bowl. Sprinkle evenly over pasta mixture. Bake for 35-40 mins or until golden. Serve with green salad.