Tuna Pasta Bake
Serves: 6
Prep Time: 15 mins
Cook Time: 20 mins
What You’ll Need:
- 400g shell pasta (can substitute with your favourite pasta)
- 400g can tinned tuna in brine, drained
- 250g ricotta
- ½ cup low fat sour cream
- ½ cup peas
- 125g creamed corn
- 50g feta, crumbled
- Juice of ½ lemon
- ¼ cup chopped parsley
- ¼ cup chopped basil
- ¼ cup chopped chives
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 1 tbsp capers, chopped
- ¾ cup breadcrumbs
- 2 tbsp parmesan cheese, grated
- Salt and pepper to season
What You’ll Need To Do:
1. Preheat oven to 180°C. Lightly spray a large baking dish with cooking oil.
2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
3. Saute the onion and the garlic until soft.
4. In a large bowl, combine the pasta, tuna, ricotta, sour cream, peas, corn, feta, lemon juice, garlic, onion, fresh herbs and capers. Season with salt and pepper. Spoon mixture into the baking dish.
5. Combine the breadcrumbs with the parmesan cheese and sprinkle on top of the mixture.
6. Bake for 15-20 minutes, or until the breadcrumbs are crispy and golden.
7. Serve with a rocket salad with cherry tomatoes and balsamic vinegar.
