Crunchy Tuna Pasta Bake
Prep time (for 10 serves): 25 minutes. Cook time: 25 minutes.
Per child, this recipe provides: 1 serve of grains, 1 serve of meat/meat alternative and 1 serve of veggies when served with sides suggested.
Ingredients:
- 300g Pasta, macaroni or spirals, dry
- 2 tbsp Nuttelex
- 1 Brown onion
- 1⁄4 tbsp Plain flour
- 2 cups Milk, full cream
- 100g Cheddar cheese, grated
- 500g Tuna, canned, drained
- 400g Peas, frozen
- 1⁄3 Parsley bunch
- 75g Breadcrumbs, fresh
- 600g Mixed vegetables, froze
To serve
- 350g Green beans, fresh
Vegetarian option
- 850g Tofu, silken
Method:
- Preheat oven to 180°C fan forced. Grease baking dishes.
- Bring a large saucepan of water to boil, add pasta and cook as per the packet’s instructions. Drain and set aside.
- Using a large saucepan over medium-high heat, melt Nuttelex. Add onions and stir until translucent. Add flour and stir for approximately 1 minute before removing from heat.
- Gradually add milk and stir until smooth. Return to heat for 5 minutes or until the mixture comes to the boil and starts to thicken.
- Remove from heat and stir in cheese, drained tuna, chopped parsley, peas and pasta. Spoon mixture into prepared baking dishes.
- Top with breadcrumbs and bake for 20–25 minutes or until the top is golden brown. Remove from oven and allow to cool for 10 minutes before serving.
- Whilst it is baking, wash, top and tail green beans and steam for 3–4 minutes.
To serve: Serve in baking dishes with green beans as a side vegetable.
Allergen alternatives:
For gluten free, use gluten free pasta, gluten free plain flour, and gluten free breadcrumbs.
For dairy free, use rice milk and Made with Plants™ cheese.
For egg free, ensure pasta is egg free.
Vegetarian Pasta Bake option:
Drain excess water from tofu. At step 5, blend tofu and milk mixture in a blender until smooth. Combine the blended mixture, parsley, peas and pasta in a baking dish. Then follow steps 6–7.
