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Creamy tuna and pea pasta bake
Creamy tuna and pea pasta bake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Stock up on frozen peas for a tasty tuna pasta bake!
Ingredients:
  • 750.00 ml dried curls pasta
  • 350g broccoli, cut into small florets
  • 9.20 gm olive oil
  • 2 garlic cloves, crushed
  • 4 green onions, thinly sliced
  • 425g can tuna in springwater, drained, flaked
  • 375.00 ml frozen peas
  • 62.50 ml plain flour
  • 2 x 375ml cans evaporated milk
  • 250.00 ml fresh white breadcrumbs
  • 375.00 ml grated tasty cheese
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
  • Cherry tomatoes, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Boil pasta in a generous amount of salted water according to package instructions until tender, adding broccoli for the final 2 minutes. Drain and return to the saucepan.
  • Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for about 3 minutes until the onion has softened.
  • Combine tuna, peas, onion mixture, and flour with pasta, then season with salt and pepper. Toss to blend well. Stir in evaporated milk. Transfer mixture to a 12 cup-capacity ovenproof dish. Top with breadcrumbs and cheese before baking.
  • Bake for 30 minutes until the top turns golden and the dish is heated through. Sprinkle with fresh parsley before serving alongside a side of salad leaves and cherry tomatoes.

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