Tuna pasta bake with greens
10
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
When you need a family-friendly weeknight meal, nothing could be simpler than a pasta bake. This one combines traditional flavours in a creamy cheese sauce with added veg to help you on your way to 5-a-day
Ingredients
White pasta, dry
240 g
Broccoli, raw
200 g
Spinach
260 g
Low Fat Spread
1 tablespoon(s)
Plain White Flour
1 tablespoon(s), level
Skimmed Milk
400 ml
Dijon Mustard
2 teaspoon(s), level
Half fat Cheddar cheese
60 g
Tuna in spring water, drained
2 can(s), medium, drained
Sweetcorn, tinned, drained
260 g
Instructions
1
Bring a large pan of water to a boil and cook the pasta to pack instructions. Add the broccoli to the pan for the final 4 minutes of cooking time, then drain both. Return the pasta and broccoli to the pan, then stir through the spinach to wilt. Set aside.
2
Preheat the oven to 190°C, fan 170°C, gas mark 5. Melt the spread in a pan over a medium heat, then stir in the flour. Cook for 2-3 minutes, stirring, then gradually whisk in the milk to make a thick white sauce. Remove from the heat and stir in the mustard and half the grated cheese.
3
Mix the pasta, Tenderstem broccoli and spinach with the sauce, tuna and sweetcorn, then season well. Transfer to a 20cm x 30cm baking dish and scatter over the remaining cheese. Bake for 20 minutes until the cheese is melted and golden, then serve.
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