This tuna bake has a spicy twist and artichokes for added flavour and nutrition.
Ingredients
- 250g dried large pasta shells (San Remo brand)
- 1 x 340g jar marinated artichokes, drained
- 2 x 185g cans tuna in chilli oil (Sirena brand), drained
- 1 x 250g ctn light sour cream
- 1 x 250g pkt mozzarella, coarsely grated
- 4 green shallots, ends trimmed, finely chopped
- 2 tablespoons chopped fresh basil leaves
- Salt & freshly ground black pepper
- Baby spinach leaves, to serve
Method
- Step 1Preheat oven to 180°C. Place six 500ml (2-cup) capacity ovenproof ceramic dishes on 2 baking trays.
- Step 2Cook pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
- Step 3Combine the pasta, artichokes, tuna, sour cream, mozzarella, green shallots and basil in a large bowl and season with salt and pepper. Divide the mixture evenly among the ovenproof bowls. Cook in preheated oven, swapping trays halfway through cooking, for 15 minutes or until heated through and golden. Carefully remove from oven.
- Step 4Serve chilli tuna & artichoke pasta bake with spinach leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1995 kj
Energy
26g
Fat Total
11g
Saturated Fat
2g
Fibre
27g
Protein
61mg
Cholesterol
445.18mg
Sodium
4g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Tips: If you don’t like chilli or are cooking this dish for children, use tuna in olive oil or spring water. Use large spirals or penne instead of pasta shells, if desired. For a vegetable option, replace the tuna with semi-dried tomatoes or drained marinated chargrilled capsicum
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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