Healthy and Tasty Tuna Pasta Bake
A delicious tuna pasta bake that is also healthier than the usual. We enjoy this as do our kids.
2 people made this
Ingredients
- 200g wolegrain spelt penne or fusili
- 2 x 160g tins of tuna in brine or water drained
- 198g tin sweetcorn
- 150g frozen peas
- 1 tsp mustard powder
- 375ml semi skinmed milk
- 1.5 tbsp cornflour
- 50g mature cheddar cheese
- 1 tbsp parsley
- Salt and pepper to taste
- 3 tsp kemon juice
- Finely chopped red onion
Method
- Heat the oven to 200°C/fan 180°C/gas 6.
- Cook the pasta according to the pack instructions and drain.
- Meanwhile, combine the cornflour and mustard with 3tbsp of the milk in a saucepan. Pour in the remaining milk, mix well and bring to the boil. Add the cheese and cook for a minute or two until thickened and cheese melted1.
- Mix all the ingredients and transfer to an oven proof dish. Bake for 20–25 min and serve with salad.
Tip
For a crunchy topping mix 25 g grated cheese with 100g wholemeal breadcrumbs and scatter on the top before baking in the oven.
