Tuna Pasta Bake
SHARE
Tuna is rich in protein, vitamin D & B12 so it’s a nutritious choice for dinner or any main meal. This tuna pasta bake dish is one of my favourite fish recipes and it’s so easy to make. Just use a tin of tomato soup to make the base of this sauce and the preparation time is just about 10 minutes. Once cooked the baked cheese, sprinkled on top at the end of the preparation process, makes for a lovely crisp topping.
Prep Time:
10 minutes
Cook Time:
40 minutes
Serves:
6
Suitable for Freezing
Ingredients
For the Tuna Pasta Bake:
- 1/2 onion, peeled & finely chopped
- 25 g butter
- 1 tbsp cornflour
- 120 ml water
- 400 g tin of tomato soup
- a pinch of mixed herbs
- 1 to 2 tbsp fresh chopped parsley
- 200 g canned tuna, drained & flaked
- 150 g fusilli pasta
- salt & freshly ground black pepper
For the Sauce:
- 1/2 onion, peeled & finely chopped
- 25 g butter
- 2 level tbsp plain flour
- 300 ml milk
- 50 g baby spinach, chopped
- 85 g Cheddar cheese, grated plus a little extra for the topping
Method
- Preheat the oven to 180C/ 350F/ Gas Mark 4. Boil the pasta until al dente, then drain and refresh in cold water to stop it from over cooking.
- Melt the butter in a saucepan and sauté the onion until soft. Stir the cornflour into the water until dissolved, then add to the pan along with the tomato soup.
- Bring to the boil, add the herbs then cook gently stirring for five minutes.
- Mix in the flaked tuna and heat through. Season to taste.
- For the sauce, melt the butter in a saucepan and sauté the onion until transparent. Add the flour and continue stirring the mixture all the time.
- Gradually pour in the milk and keep stirring until the sauce is thickened and smooth. Add the chopped spinach and stir until wilted. Remove from the heat and stir in the grated cheese.
- Grease a serving dish and add the tuna and tomato mixed with the pasta and then the spinach sauce. Sprinkle with some grated Cheddar Cheese.
- Bake for 25 minutes until golden.
