Name: Tuna and pesto pasta bake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 500g penne rigate; 9.20 gm olive oil; 3 green onions, finely chopped; 2 garlic cloves, crushed; 2 sticks celery, finely chopped; 250g cherry tomatoes, quartered; 120g baby spinach; 75.00 gm basil pesto; 250.00 ml evaporated milk; 2 x 185g cans tuna in olive oil, Chunk Style; 125.00 ml grated light mozzarella cheese; mixed salad leaves, to serve

Tuna and pesto pasta bake

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Delicious one-pot tuna pesto pasta bake, perfect for meal prep!

Ingredients:

500g penne rigate
3 green onions, finely chopped
250g cherry tomatoes, quartered
120g baby spinach
75.00 gm basil pesto
250.00 ml evaporated milk
2 x 185g cans tuna in olive oil, Chunk Style
125.00 ml grated light mozzarella cheese
mixed salad leaves, to serve

Instructions:

Preheat the oven to 180°C. Boil the pasta in a large saucepan of salted boiling water according to the package instructions until tender. Drain the pasta.
In a large frying pan, heat oil over medium heat. Sauté onions, garlic, and celery until onions are soft, about 2 minutes. Stir in tomatoes and cook for another 2 minutes. Toss in spinach, pesto, and evaporated milk and cook until spinach wilts. Add pasta and tuna (with liquid) to the pan, season with salt and pepper, and gently toss everything together.
Transfer the mixture into a ceramic baking dish that holds 8 cups. Sprinkle cheese on top. Bake for 20 minutes or until the cheese is melted and golden. Allow it to rest for 5 minutes before serving.

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