Tuna pasta bake

tinned fish recipes Sep 10, 2021

  • Serves 4
  • 15 mins to prepare and 20 minutes to cook
  • 692 calories / serving

Ingredients

  • 350g penne pasta
  • 150g broccoli, cut into small florets
  • 125g frozen sweetcorn
  • 40g butter
  • 40g plain flour
  • 600ml milk
  • 100g mature Cheddar, grated
  • 1 tsp Dijon mustard
  • 2 x 160g tins tuna chunks in spring water, drained
  • 120g cherry tomatoes, halved
  • 10g Parmesan, finely grated

Directions

  1. Set the grill to medium-high heat.
  2. Cook the pasta according to the package directions, then add the broccoli and sweetcorn for the last 3 minutes of cooking, or until the broccoli is just soft.
  3. Drain thoroughly, reserving 100ml of the cooking water, and set aside.
  4. Make the sauce in the meantime.
  5. In a medium saucepan, melt the butter and whisk in the flour with a wooden spoon to produce a smooth paste.
  6. Cook for 1 minute, then whisk in the milk in a steady stream to form a thick white sauce.
  7. Cook, stirring regularly, over medium heat until smooth and slightly thickened.
  8. Season with a pinch of Cheddar and a good sprinkling of mustard.
  9. Stir together the cooked pasta, broccoli, sweetcorn, and tuna in the white sauce.
  10. If the sauce seems too thick, add a bit of the remaining cooking water and whisk until it reaches the required consistency.
  11. Stir in half of the cherry tomatoes gently.
  12. Smooth the surface of the mixture in a big baking dish.
  13. Scatter the remaining grated Cheddar and Parmesan over the top.
  14. Top with the remaining cherry tomatoes and grill for 5-6 minutes, or until the cheese is golden and melted on top and the dish is heated all the way through.
  15. Serve right away.

Tip: Broccoli might easily be replaced with frozen spinach or peas. Before adding the pasta, defrost a handful of frozen spinach, drain any leftover liquid, and pour it into the white sauce. If using frozen peas, simply mix them into the hot white sauce to defrost.

Tags

Master Chef

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