6 October, 2015
Tuna Pasta Bake
Tuna Pasta Bake
Serves: 6
Ingredients:
- 250g dry package pasta of your choice
- 1 tablespoon minced garlic
- 1 teaspoon chicken or vegetable stock powder
- 425g can tuna in springwater, drained and flaked
- 1 grated carrot
- 1 zucchini grated
- 1 small onion, finely diced
- 1 cup frozen corn kernels
- 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
- 1 cup breadcrumbs
- 2 cups grated cheese
Method:
- Boil a pot of salted water and once the pot comes to the boil add the pasta, once the pot returns to the boil
reduce the heat and cool for no more than 10 minutes, drain well and set aside - In a large mixing bowl mix together the cooked pasta, half of the cheese, the chicken stock, garlic, all vegetables and the drained and separated tuna and combine well
- Pour in the portion of Mumma’s Magic Sauce and mix through well.
- Place the mixture into a lasagne dish and sprinkle the breadcrumbs evenly over the top of the tuna mix, finally top with the other half of the grated cheese
- Bake for 15 minutes until the cheese is melted and golden.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
- You can also add in as many grated vegetables as you would like into this recipe for additional nutrition
- Picture shows bowtie pasta
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.