Tuna & tomato pasta bake
- Laura Kenny
Save recipe
Serves 4 - 6
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.2 out of 5.16 ratingsRate
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Olympic cyclist Laura Trott's favourite calcium-rich comfort food feast that's cooked in 20 minutes. A simple family meal to fill hungry stomachs
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
500g pasta
-
120g can tuna
in olive oil
-
1 large onion
chopped
-
500ml milk
-
4 tbsp flour
-
150g extra mature cheddar
grated
-
½ tsp mustard powder
-
325g can sweetcorn
drained
-
2 tomatoes
halved and sliced
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Nutrition: per serving (6)
- kcal602
- fat14g
- saturates7g
- carbs89g
- sugars12g
- fibre8g
- protein27g
- salt0.7g
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Method
-
step 1
Put the pasta in a large pan of boiling water and cook following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.
-
step 2
When the pasta is cooked, drain it and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.
-
step 3
Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.
Recipe from Good Food magazine, January 2017
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A star rating of 4.2 out of 5.16 ratings
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