Tuna pasta bake
10
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This delicious pasta bake is a guaranteed winner with all the family. You can have it on the table in less than an hour, so it makes a great midweek meal.
Ingredients
White pasta, dry
350 g
Calorie Controlled White Bread
1 slice(s)
Low Fat Spread
25 g
Plain White Flour
25 g
Skimmed Milk
400 ml
Half fat Cheddar cheese
130 g
Tuna in spring water, drained
2 can(s)
Sweetcorn, tinned, drained
285 g
Spring Onions
3 medium
Calorie controlled cooking spray
4 spray(s)
Salad leaves
6 portion(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of salted water to the boil and add the pasta. Cook for 10-12 minutes until just al dente – you don’t want it to be overcooked. Drain, reserving a little of the pasta water.
2
Meanwhile, blitz the bread in a food processor to make breadcrumbs.
3
Melt the spread in a large pan, stir in the flour and cook for 1 minute over a medium heat. Add a splash of the milk and stir to loosen the paste, then gradually stir in the rest of the milk using a wooden spoon. Cook for 5 minutes, stirring often, until the sauce is thick enough to coat the back of the spoon. Remove from the heat and stir in half the cheese. Season to taste.
4
Add the pasta, tuna, sweetcorn and spring onions to the sauce. If it seems too thick, add a splash of the reserved pasta water to loosen it. Pour the mixture into a 2-litre ovenproof dish. Combine the remaining cheese with the breadcrumbs and scatter over the top. Mist the top with cooking spray, then bake for 15-20 minutes until golden. Serve with the salad leaves.
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