Tuna and Pesto Pasta Bake

Tuna and Pesto Pasta Bake

This tuna and pesto pasta bake is easy to make and makes for great leftovers the next day.

Ingredients (serves 4):
  • 500g dried penne pasta
  • 2 teaspoons olive oil
  • 3 green onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 sticks celery, finely chopped
  • 250g cherry tomatoes, quartered
  • 120g baby spinach
  • 1/4 cup basil pesto
  • 1 cup light evaporated milk
  • 2 x 185g cans Sole Mare Tuna in Olive Oil, Chunk Style
  • 1/2 cup grated light mozzarella cheese
  • mixed salad leaves, to serve

  1. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
  3. Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.

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