This easy Labor Day dinner is the kind of low-fuss meal that helps you enjoy the holiday instead of standing over the stove. Using frozen raw salmon belly strips keeps things budget-friendly and flavorful, and baking everything together in one casserole dish makes cleanup simple. The salmon bellies turn rich and tender as they cook, and with just a handful of ingredients, you get a comforting baked pasta-and-salmon meal that feels a little special without making extra work for the cook.
Serve this baked salmon belly casserole with a crisp green salad, simple steamed green beans, or buttered corn on the cob for a nice late-summer holiday plate. If you want to stretch the meal for a crowd, add warm garlic bread or toasted rolls on the side, and a squeeze of lemon at the table brightens up the rich salmon beautifully.
5-Ingredient Oven Baked Labor Day Salmon Bellies
Servings: 6
Ingredients
1 1/2 pounds frozen raw salmon belly strips
12 ounces dry rigatoni
3 cups marinara sauce
2 cups water
1 cup shredded mozzarella cheese
Directions
1. Preheat your oven to 400°F and lightly grease a 9x13-inch oven-safe casserole dish if desired for easier cleanup.
2. Spread the dry rigatoni evenly in the casserole dish. Pour the marinara sauce and water over the pasta, then stir gently right in the dish so the rigatoni is mostly coated and settled into an even layer.
3. Arrange the frozen raw salmon belly strips over the top of the sauced rigatoni in a fairly even layer. Cover the dish tightly with foil.
4. Bake covered for 40 minutes. Carefully remove the foil, stir gently to combine the salmon and pasta, breaking the salmon into large bite-size pieces as needed.
5. Sprinkle the mozzarella cheese evenly over the top and return the dish to the oven uncovered for 10 to 15 minutes, or until the pasta is tender, the salmon is fully cooked, and the cheese is melted and lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens slightly and the portions hold together better. Serve hot.
Variations & Tips
For picky eaters: If your family prefers a milder flavor, use a smooth marinara without chunky vegetables and break the cooked salmon into smaller pieces so it blends more easily into the pasta.
Cheesier bake: For a richer topping, add an extra handful of mozzarella during the last few minutes of baking so the top gets extra melty and lightly browned.
Pasta texture tip: Because oven temperatures and casserole dishes can vary, check a piece of rigatoni before serving. If it still feels too firm, stir in a splash of hot water, cover, and bake for another 5 to 10 minutes.
Make it brighter: A squeeze of fresh lemon over each serving helps balance the richness of salmon bellies and gives the dish a fresher holiday feel.
Swap the sauce: You can use Alfredo or a creamy tomato sauce instead of plain marinara for a softer, more comfort-food style version that kids often enjoy.