Recipe

Individual tuna pasta bakes

Nov 29, 2012 1:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Individual tuna pasta bakes
  • 1 teaspoon vegetable or olive oil
  • 1 brown onion, chopped
  • 2 clove garlic, crushed
  • 400 gram frozen mixed vegetables
  • 800 gram canned cherry tomatoes
  • 425 gram can tuna in springwater, drained, flaked
  • 350 gram pasta shells
  • 1/2 cup grated light mozzarella cheese
  • 1/4 cup finely chopped flat-leaf parsley

Method

Individual tuna pasta bakes
  • 1
    Preheat oven to 200°C (180°C fan-forced). Heat oil in a frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Stir in vegetables, tomatoes and tuna. Bring to the boil. Remove from heat. Season.
  • 2
    Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until almost tender. (Don't overcook; pasta will continue cooking in oven.) Drain; return to pan.
  • 3
    Add tuna mixture to pasta in pan; stir to combine. Divide mixture evenly among 4 x 2-cup ovenproof dishes. Transfer dishes to a baking tray. Sprinkle with combined cheese and parsley. Bake for 20 minutes or until golden and bubbling. Serve.

Notes

Use 2 teaspoons dried parsley instead of fresh. Swap the tuna for 1 cup shredded cooked chicken breast fillet. Price will vary. Prepare and assemble the bakes a day ahead. Cover, then refrigerate. Bake just before serving. This recipe used a frozen mix of carrot, cauliflower and broccoli.

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