Tuna pasta bake

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 4

Type: Budget; Pasta

Tools

Kitchen friendly view

Ingredients

250g small dried pasta shapes
1 tablespoon olive oil
1 onion, chopped
2 stalks celery, sliced
1 red capsicum, diced
4 eggs
1 cup milk
300ml tub thickened cream
425g can chunky tuna in spring water, drained
1 cup frozen peas
1⁄4 cup chopped dill
1 cup shredded tasty cheese

Preparation method

1. Preheat oven to 180°C/160°C fan forced. Lightly grease a 6-cup casserole dish. Cook pasta in plenty of boiling water until tender, but firm to the bite. Drain; place in casserole.

2. Heat oil in a frying pan over moderate heat. Cook onion, celery and capsicum for 2-3 minutes or until onion is soft. Remove from heat; cool.

3. Combine eggs, milk, cream, flaked tuna, peas and dill in a large bowl. Season with salt and black pepper to taste. Stir through cheese and onion mixture. Pour over pasta; mix lightly to combine. Bake for 30 minutes until set and golden.

To reduce fat, use natural yogurt or light evaporated milk for the thickened cream, and 25% fat-reduced tasty cheese.

Also in this section

Macaroni tuna cheese

Tuna and celery triangles

Tuna and egg salad

Tuna corn and onion quiche

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