Quick And Easy Tuna Pasta Bake Food

CREAMY TUNA PASTA BAKE

Steps:

• Heat the oven to 180°C/160°C (fan) or gas mark 4.
• Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
• Look at the instructions on your pasta packaging. See how long it tells you to boil the rigatoni for, and drain the pasta three minutes before this time.
• For the white sauce, melt the butter in your saucepan and stir in the plain flour to make a "roux", which is basically the base of the sauce.
• Once you have cooked the roux for a minute (don't let it brown), slowly stir in 600ml of milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.
• If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.
• Turn the heat off and season with sea salt, freshly cracked black pepper and freshly grated nutmeg to taste.
• Once the white sauce is ready, stir in 2/3 of the cheddar and 2/3 of the parmesan cheese, and set the sauce aside.
• By this time, your rigatoni should be ready and super al dente.
• Drain and transfer the pasta into a large bowl, add in the tuna, sweetcorn and peas.
• Stir in ½ of the white sauce and mix until combined. You can also add some chopped parsley if you like.
• Transfer the ingredients in a 6x8 inches baking dish, and top with the remaining white sauce.
• Sprinkle the remaining cheddar and parmesan cheese on top, and your pasta is ready to hit the oven.
• Bake for around 15-20 minutes, or until the cheese on top is golden brown. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra.

EASY TUNA PASTA BAKE

Steps:

• Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins cooking time.
• Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. Remove from the heat, add the mustard and season well.
• Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.

QUICK AND EASY TUNA PASTA

Steps:

• I like to use a wok to make this dish, just because you can use it easily to serve up by bringing it to the table and everybody can help themselves. You will also need a colander.
• Start by boiling a pan of water and start cooking the pasta. I always add a drop of olive oil to the pasta when I am boiling it. Then chop the onion and fry it in the olive oil in the wok until soft, then add the sweet corn (after draining the water from the tin) and fry for about 1 minute. Turn off the heat on the wok.
• Then drain the tuna in the colander over the sink to get rid of the brine/oil. Make sure the tuna is broken up and the liquid drained.
• When the pasta is cooked pour it over the tuna in the colander (make sure the colander is over the sink ???? ) to drain the pasta from the water. Then add the hot pasta/tuna to the wok and put the wok on very low heat while you mix everything together.
• Finally, remove from the heat, add the Mayonnaise to taste, and season with salt and pepper to suit. You could make it look fancy by adding some chopped coriander (but we don't normally bother!).

QUICK AND EASY TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

EASY TUNA PASTA BAKE RECIPE

Steps:

• Boil the pasta according to package instructions (al dente). Add 1 tablespoon of olive oil to pasta water.
• Once cooked add pasta to a large mixing bowl, add tuna, marinara sauce, 1 teaspoon of oregano, garlic powder. Mix to combine.
• In a 9 x 13-inch baking dish add half of the pasta mix, add a layer of half of the cheese, another pasta layer, and top with olives and tomatoes. Sprinkle 1 teaspoon of oregano and finish with a layer of remaining cheese.
• Bake at 400 F for about 20 minutes or until cheese is properly melted.
• Garnish with fresh herbs and more oregano!

TUNA AND PASTA BAKE

Steps:

• Place bechamel/white sauce and can of asparagus soup in a saucepan and heat together over low to medium heat with curry powder and nutmeg, season with salt and pepper.
• Add approx ½ cup of the cheese and stir in thoroughly.
• Heat pasta until cooked.
• Place tuna, cooked pasta, sauce, canned asparagus, canned corn in a baking dish and mix thoroughly.
• Sprinkle remaining cheese on top and heat in oven on approx 180oC until cheese has melted and browned slightly (approx 20 minutes).
• You could also use breadcrumbs with the cheese on top if you prefer.

ITALIAN TUNA PASTA BAKE

Steps:

• Preheat the oven to 350°F
• Cook the pasta in salted water 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 corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
• Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
• Mix in the flaked tuna and heat through. Season to taste.
• Mix into cooked pasta.
• For the cheese and spinach 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 2 c grated Cheddar cheese.
• Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
• Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
• This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.