Tuna and Vegetable Pasta Bake |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
It was a cold and raining Saturday afternoon and I could not be bothered going shopping so this is what I came up with. The fresh veggies can easily be subbed with canned or frozen. Ingredients:
500 g penne pasta, cooked |
425 g tuna in water, drained |
1 onion, finely chopped |
1 large carrot, finely chopped |
2 stalks celery, finely chopped |
1 teaspoon basil |
1 teaspoon oregano |
1 tablespoon olive oil |
1 tablespoon low sodium chicken stock powder |
1 (325 g) can corn kernels, drained |
2 cups broccoli florets |
425 g diced tomatoes |
2 tablespoons tomato paste |
1/2 teaspoon crushed pepper |
2 cups white sauce |
1 cup grated cheese |
Directions:
1. Heat oil in a non stick fry pan.
2. Sauté the onion, carrot and celery until onion is opaque.
3. Add in the basil, oregano and pepepr and cook for 1 minute.
4. Add the tomato paste and cook one minute.
5. Add the can of diced tomatoes and stock powder, stir well.
6. Half fill the can of tomatoes with water and add to the pan.
7. Cook on low heat for 30 minutes, stirring occasionally.
8. Throw in the corn, tuna and broccoli and mix in the cooked pasta.
9. Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese.
10. Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.
|
|