ACT Nutrition Support Service » Recipes » Tuna Pasta Bake

Tuna Pasta Bake

ACT Nutrition Support Service » Recipes » Tuna Pasta Bake

Tuna Pasta Bake

Serves 4

Ingredients
Olive oil spray
2 spring onions
1 x 425g can tuna in spring water
2 cups pasta (uncooked)
1½ cup frozen peas, carrot and corn mix
3 cups reduced fat milk
2 tablespoons cornflour
1 teaspoon dried mixed herbs
Pepper to taste
1 cup reduced fat grated cheese
⅓ cup wholemeal breadcrumbs

Method

  1. Preheat oven to 180°C (fan-forced) and lightly spray a large rectangular ovenproof dish with oil.
  2. Finely slice spring onions. Drain and flake tuna. 
  3. Cook pasta as per packet instructions. Add frozen vegetables before pasta is cooked. Drain and add to ovenproof dish.
  4. Stir tuna through the pasta. 
  5. Add cornflour to the milk and stir to combine. Add milk to a saucepan and heat, stirring constantly. Stir through half of the grated cheese until the sauce thickens. 
  6. Pour sauce over pasta and top with breadcrumbs and the rest of the grated cheese.
  7. Bake in oven for 30 minutes or until the cheese has melted and the breadcrumbs have browned.
This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.