Step 1

Preheat the oven to 200°C/180°C fan forced. Cook the penne in a large saucepan of boiling water for 7 minutes, adding the cauliflower for the last 3 minutes of cooking. Drain well.

Step 2

Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds. Add the tomato and balsamic vinegar. Season.

Step 3

Combine the tomato mixture, pasta, cauliflower, salmon and spinach in a 3L (12 cup) baking dish. Dot with ricotta and sprinkle with parmesan. Bake for 15 minutes or until the cheese is melted. Sprinkle with basil leaves.