Cheesy Tuna Pasta Bake
with Spinach
So comforting!
35 min
So comforting!
Download PDF
Ingredients
Number of People:
Canned tuna
6*
240 Grams
Fusilli pasta
10*
250 Grams
White onion
1 Piece
Spinach
200 Grams
Salted butter
4*
30 Grams
Salt
1 Tsp
Garlic powder
4 Grams
Plain flour
10*11*
10 Grams
Whole milk
4*
200 ML
Water
250 ML
Vegetable stock cube
1 Piece
Dried oregano
2 Grams
Grated mozzarella
4*
90 Grams
Worcestershire sauce
15 ML
Black pepper
2 Tsp
Grated cheddar
4*
60 Grams
Allergens
*6 Fish, *10 Wheat, *4 Milk, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Prep
Meanwhile, peel and finely dice the onion. Roughly chop the spinach. Drain the tuna.
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.
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.
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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?