This tuna and pesto pasta bake is easy to make and makes for great leftovers the next day.
Ingredients
- 500g penne rigate
- 2 teaspoons olive oil
- 3 green onions, finely chopped
- 2 garlic cloves, crushed
- 2 sticks celery, finely chopped
- 250g cherry tomatoes, quartered
- 120g baby spinach
- 1/4 cup basil pesto
- 1 cup light evaporated milk
- 2 x 185g cans tuna in olive oil, Chunk Style
- 1/2 cup grated light mozzarella cheese
- mixed salad leaves, to serve
Method
- Step 1Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
- Step 3Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.
- Low sugar
Nutrition
3355 kj
Energy
21g
Fat Total
6g
Saturated Fat
7g
Fibre
50g
Protein
45mg
Cholesterol
802.16mg
Sodium
9g
Carbs (sugar)
98g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: (N/A)
- Publication: Super Food Ideas
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