Cheesy Tuna Pasta Bake

with Spinach

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Instructions

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1 Boil pasta

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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2 Prep

Meanwhile, peel and finely dice the onion. Roughly chop the spinach. Drain the tuna

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3 Sauté

Heat a large pan over a medium heat with the butter. Fry the onion with a pinch of salt for 5-6 min until soft. 

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4 Make sauce

Once soft, add the garlic powder and flour and cook, stirring, for 1 min until a sandy paste forms. Once a paste has formed, whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Add the measured water (use the pasta water), stock cube, oregano, mozzarella, spinach and Worcestershire sauce. Cook for 1 final min and season with pepper.

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5 Bake

Add the drained pasta to a large baking dish with the drained tuna and pour the sauce over the top. Give everything a good mix up. Top with the grated cheddar cheese and bake for 15 min until golden brown.

Tips for fussy eaters

Leave out the spinach!

Pro tip

Let the bake cool down for 5 min before digging in.

So comforting!

Cooking Time: 35 min

Cals 1168 · Prot 75 · Carbs 119 · Fat 45

Ingredients

Number of people

Canned tuna 240 Pieces
Fusilli pasta 250 Grams
White onion 1 Piece
Spinach 200 Grams
Salted butter 30 Grams
Salt 1 Tsp
Garlic powder 4 Grams
Plain flour 10 Grams
Whole milk 200 ML
Water 250 ML
Vegetable stock cube 1 Piece
Dried oregano 2 Grams
Grated mozzarella 90 Grams
Worcestershire sauce 15 Grams
Black pepper 2 Tsp
Grated cheddar 60 Grams

So comforting!

Cooking Time: 35 min

Cals 1168 · Prot 75 · Carbs 119 · Fat 45

Instructions

photo

1 Boil pasta

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

2 Prep

Meanwhile, peel and finely dice the onion. Roughly chop the spinach. Drain the tuna

photo

3 Sauté

Heat a large pan over a medium heat with the butter. Fry the onion with a pinch of salt for 5-6 min until soft. 

photo

4 Make sauce

Once soft, add the garlic powder and flour and cook, stirring, for 1 min until a sandy paste forms. Once a paste has formed, whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Add the measured water (use the pasta water), stock cube, oregano, mozzarella, spinach and Worcestershire sauce. Cook for 1 final min and season with pepper.

photo

5 Bake

Add the drained pasta to a large baking dish with the drained tuna and pour the sauce over the top. Give everything a good mix up. Top with the grated cheddar cheese and bake for 15 min until golden brown.

Tips for fussy eaters

Leave out the spinach!

Pro tip

Let the bake cool down for 5 min before digging in.

Ingredients

Number of people

Canned tuna 240 Pieces
Fusilli pasta 250 Grams
White onion 1 Piece
Spinach 200 Grams
Salted butter 30 Grams
Salt 1 Tsp
Garlic powder 4 Grams
Plain flour 10 Grams
Whole milk 200 ML
Water 250 ML
Vegetable stock cube 1 Piece
Dried oregano 2 Grams
Grated mozzarella 90 Grams
Worcestershire sauce 15 Grams
Black pepper 2 Tsp
Grated cheddar 60 Grams
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