Tuna & Vegetable Pasta Bake
"It tastes delicious, mummy!" quoted my 2 year old
A nutritionally balanced hearty meal in one bowl
Recipe for all the family, 12 months+
Effort: easy - medium
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Portions: 4 adult portions or 12 toddler portions
This pasta bake can be frozen into batches and thawed in the fridge over a 24 hour period
400g rigatoni (or penne, conchiglie (shells), macaroni)
50g plain flour
1tsp dijon mustard
100g parmesan, grated
2 x 190g tuna in spring water, drained
100g frozen peas
Optional: you can add additional vegetables if you wish, such as mushrooms
Bring a a pan of water to boil and cook the pasta as per pack instructions, add the peas for the final 3 minute of the cooking.
While the pasta cooks, melt the butter in a pan, add the flour and stir in for 2 minutes. Add the milk gradually and whisk throughout, until the sauce thickens. Remove from the heat and add the mustard and season with pepper.
Drain the peas and pasta then transfer to a bowl, stir in the tuna, sweetcorn, sauce and half the parmesan. Tip the mixture into a shallow baking dish, top with the remaining cheese. Put under a medium grill for 5 minutes until golden and bubbling.