Crunchy Tuna Pasta Bake Food

CREAMY TUNA PASTA BAKE

Steps:

• Heat oven to 180C/350f.
• Boil a large pan of water, add the pasta and cook for 10 minutes.
• Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
• Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don't whisk) it in.
• Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
• Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
• Mix together, then sprinkle on the remaining cheese.
• Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.

TUNA PASTA BAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside.
• Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce.
• Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.
• Bake for 15-20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately.

TUNA PASTA BAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.

TUNA PASTA BAKE WITH CORN CHIP CRUNCHY TOPPING

Steps:

• Cook pasta in plenty of boiling salted water for 10 minutes or until al dente(firm to bite). Drain and rinse through cold water.
• Stir Condensed Cream of Celery soup through pasta. Carefully fold in tuna chunks, cheese and parsley.
• Pour into oven proof dish. Sprinkle topping on top.
• Bake at 190 degrees celsius on fan bake for 20-25 minutes or until heated through and topping is golden.
• Serve with grilled tomatoes and tossed salad. Enjoy!