- Tuna, Sweetcorn & Pea Pasta Bake.jpg (21.69 KiB) Viewed 664 times
Preparation Time: 15 minutes
Cooking time: 35 minutes
Serves: 4
If served as four portions, provides 639 cals, 33g fat (of which 11g saturates), 11g sugar and 1.4g salt per portion.
Ingredients
- 200g (7oz) dried wholewheat pasta
- 2 tbsp cornflour
- 350ml (12fl oz) milk
- 150g (5½oz) Cheddar cheese, grated
- 1 tbsp oil
- 1 medium onion, diced
- ½ red pepper, diced
- 320g (11½oz) tinned tuna, drained
- 195g (7oz) mixed sweetcorn and peas, cooked
- 2 stale bread slices, reduced to breadcrumbs
- 1 tsp mixed herbs
Method
1. Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. Cook the pasta until al dente (nearly cooked), drain and reserve.
3. Mix the cornflour with the milk, pour into a saucepan, season and cook on a medium heat stirring continuously until the sauce has thickened. Mix in 50g (2oz) of the grated Cheddar cheese. Set aside.
4. Heat the oil in an oven-proof saute pan, add the onion and pepper, and fry until softened but not coloured.
5. Mix in the pasta, tuna, sweetcorn and peas, followed by the cheese sauce. Sprinkle with the remaining grated cheese, and top with the breadcrumbs and mixed herbs.
6. Bake for 25 minutes until piping hot and golden on top.
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