Tuna and vegetable pasta bake
9
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Cooking this tasty pasta in individual dishes ensures your portion sizes are perfect and makes it easier to freeze.
Ingredients
Wholemeal pasta, dry
180 g, spiral
Green shallot(s)
4 individual, thinly sliced
Garlic
2 clove(s), crushed
Reduced-fat evaporated milk
375 ml
Cornflour
1 tbs
Vegetable mix, non-starchy, frozen
3 cup(s), chopped
Tuna, canned in springwater, drained
425 g, (1 x 425g can)
Dried breadcrumbs
50 g, (3/4cup)
Grated parmesan cheese
2 tbs
Fresh chives
1 tbs, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to pan.
2
Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil. Lightly spray a medium saucepan with oil and heat over medium heat. Add shallots and cook, stirring, for 2–3 minutes or until softened. Add garlic and cook for 30 seconds.
3
Blend ¼ cup (60ml) of the evaporated milk with the cornflour in a small bowl. Add the remaining evaporated milk to the shallot mixture and stir until heated through. Stir in cornflour mixture. Cook, stirring, for 5 minutes or until sauce boils and thickens. Add the vegetables and cook until heated through. Add the vegetable mixture and tuna to the pasta and toss gently to combine.
4
Spoon pasta into prepared dishes and sprinkle with the breadcrumbs and cheese. Bake for 15 minutes or until golden. Serve sprinkled with the chives.
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