Tuna pasta bake
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$3.46 per serve
(at time of publication)
Full ingredients list:
- 400g risoni
- 1 tablespoon reduced-fat table spread
- 2 tablespoons plain flour
- 1 1/2 cups skim milk
- 1 teaspoon dried mixed herbs
- 1 cup grated reduced-fat cheese
- 2 x 185g cans tuna in spring water, drained
- 1 cup corn kernels
- 4 spring onions, chopped
- 2 cups sliced mushrooms
- 1/4 cup 97% fat-free sun-dried tomatoes, chopped
- 2 tablespoons chopped flat-leaf parsley, to serve
- 12 cups salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190ºC. Grease an ovenproof dish. Cook pasta following packet instructions.
Step 2 Meanwhile, to make sauce, melt spread in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually add milk and cook, stirring, until a thick sauce forms. Remove from heat. Add herbs and half the cheese.
Step 3 Add drained pasta to sauce with remaining ingredients. Spoon into prepared dish. Top with remaining cheese and bake for 20-25 minutes or until lightly golden. Sprinkle with parsley and serve with salad.
If you’d like to increase the fibre in this dish, simply choose a wholemeal pasta.
You’ll need a 3-litre ovenproof dish to make this bake. If you’re using individual dishes, just reduce the cooking time by 5 minutes.
About this recipe
First published: September 2013