Tuna pasta bake
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Ingredients
Pasta
240 g, rigatoni
Wholemeal bread
1 slice(s), (1 x 35g slice)
Cornflour
1 tbs
Skim milk
400 ml
Reduced-fat 15% cheddar cheese
1 cup(s), grated, grated (120g)
Tuna, canned in springwater, drained
2 185g can, flaked
Frozen corn kernels
2 cup(s), (320g), sweet variety, thawed
Green shallot(s)
3 individual, thinly sliced
Mixed salad leaves
6 cup(s), (180g)
Balsamic vinegar
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Cook pasta in a large saucepan of boiling, salted water following packet instructions or until almost tender. Drain, reserving a little of the pasta water.
2
Meanwhile, place bread in a food processor and process to make breadcrumbs.
3
In a large jug, whisk cornflour and milk until smooth. Pour into a large saucepan. Cook, stirring, over medium-high heat until mixture boils and thickens. Reduce heat, simmer, stirring for 5 minutes or until sauce is thick enough to coat the back of a spoon. Remove from heat and stir in half the cheese. Season to taste
4
Add pasta, tuna, sweetcorn and shallots to sauce. If it seems too thick, add a splash of reserved pasta water to loosen it. Pour mixture into a 2-litre (8-cup) ovenproof dish. Combine remaining cheese with breadcrumbs and scatter over top. Lightly spray with oil. Bake for 15-20 minutes or until golden. Serve with salad leaves and a drizzle of balsamic vinegar
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.