Tuna & Vegetable Pasta bake
This dish is a really great dish to have in your toolkit. This is one of our pantry staples as we often have these basic ingredients on hand and if low on fresh vegetables, we always have frozen peas, spinach, corn, carrots in the freezer which work really well in this dish. It is an easy one to prep earlier if you know you’ve got a busy evening ahead. We will often whip this one up at lunchtime (takes no time!) so that it is ready to pop in the oven when we get home late from our afternoon, on the road!
Ingredients
- 350 gram pasta of choice, we use gluten free spirals (san remo range)
- 1 cup peas and corn frozen
- 1/2 cup broccoli chopped
- 1/2 cup carrot diced
- 400 gram tin tuna drained (optional) can be substituted with cannellini/ white beans or tofu
- 1 cup ricotta or cream cheese / creme fresh/ pure cream/ chicken or vegetable stock/ béchamel sauce
- 1 cup cheddar cheese grated
Crunch Side Salad
- 300 grams mixed fresh greens Coles or Woolworths
- 300 grams kale slaw kit Coles or Woolworths
- 1 red capsicum chopped
- 1 cucumber chopped
- 2 tbsp light tangy dressing of choice or use our 'sides' collection to MYO
Instructions
- Pre heat your oven to 180 degrees C.
- Cook your pasta in boiling water as per packed instructions.
- Add all of your chopped and diced veges into the boiling water for the last 3-4 mins of the pasta cooking time and cook all together.
- Once cooked, drain and set aside.
- Drain tuna from tin and distribute evenly across the bottom of your baking dish.
- Add cooked and drained pasta / veg to the tuna in the baking dish and stir through to combine well.
- Season your ricotta (or its alternative) with sea salt and pepper.
- Stir the ricotta mix through the pasta, vegetables and tuna, until mixed evenly.
- Top with grated cheese.
- NOTE: At this point, this can store in the fridge for up to a day or two or can be cooked immediately.
- When ready to eat, pop in oven for 15-20 mins until warmed through and cheese has melted on top.
- Prepare all salad ingredients and in a large bowl mix together with the dressing.
- Serve your tuna bake with your side salad and enjoy!
Notes
You can use any combination of carrots, broccoli, cauliflower, peas, corn. asparagus, zucchini - any combination that you have on hand.
We often use frozen peas and corn too, when we are low on fresh foods.
You can make this one vegetarian or not, by simply omitting the tuna and substituting with white beans or tofu.
The 'white' sauce can be substituted with chicken or vegetable stock if you are dairy free and you can leave the cheese off, if desired (or use a vegan cheese in its place).
This is a great one for those busy evenings - just prep and leave in the fridge until you are ready to cook.
Once cooked, it will last up to 3 days in the fridge. Great for leftovers, teenage lunchboxes or lunch the following day. Does not freeze well.
Nutrition
Calories: 564kcalCarbohydrates: 70gProtein: 40gFat: 14gSaturated Fat: 7gFiber: 5gSugar: 5gVitamin C: 115mgCalcium: 388mgIron: 4mg
Tried this recipe?Let us know how it was!