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Quick and easy tuna pasta pies
Quick and easy tuna pasta pies
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate classic tuna pasta with bite-sized baked pies, a kid-friendly twist packed with hidden veggies.
Ingredients:
  • 200g penne rigate
  • 300g broccoli, trimmed, cut into small florets
  • 1 corn cob
  • 10.00 gm cornflour
  • 9.20 gm olive oil
  • 2 garlic cloves, crushed
  • 250ml (1 cup) reduced fat milk, plus 60ml (1/4 cup) extra
  • 185g tin tuna in spring water, drained, flaked
  • 40.00 ml chopped flat-leaf parsley
  • 25g (1/4 cup) finely grated parmesan
  • 30g (1/2 cup) fresh white sourdough breadcrumbs
Instructions:
  • Cook the pasta in a saucepan of lightly salted water as per package directions until al dente, adding broccoli for the last 2 minutes. Drain thoroughly.
  • Cut corn kernels from cob and set aside. Mix cornflour with 60ml (1/4 cup) milk until smooth. Heat oil in a large saucepan over medium heat. Cook onion until softened, about 3-4 minutes. Add garlic and lemon rind, cook for 1 minute. Stir in corn kernels and cornflour mixture, then slowly pour in remaining milk while stirring until sauce thickens. Add tuna, parsley, pasta, and broccoli. Mix well. Season with salt and pepper.
  • 1. Preheat the grill on high heat. 2. Divide the mixture evenly into four 500ml (2 cup) capacity ovenproof dishes. 3. Mix the parmesan and breadcrumbs together, then sprinkle the mixture evenly over the pasta. 4. Put the ramekins under the hot grill and cook for about 2 minutes until the breadcrumbs turn golden and crisp.

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