Pasta bake (pasta in general), has to be one of my favourite foods. It’s hearty, warming and is the perfect comfort food. This weekend, nursing a sore head after a rather fun wedding, we decided to rustle up a pasta bake for dinner. We normally opt for a tomato based bake, but as it’s summer and was a super hot day, we tried something new. This recipe is for a creamy tuna pasta bake, with summer vegetables and a light mozzarella and cheddar cheese sauce. Delicious!
Ingredients: (serves 6)
- 300g penne/fusilli pasta
- 500g broccoli, cut into florets
- 200g asparagus tips, each cut into 3
- 1 large handful cherry tomatoes
- 50g petit pois
- 2 tbsp butter
- 75g plain flour
- 2 garlic cloves, crushed
- 2 brown onions, diced
- 600ml skimmed milk
- 3x 200g tuna in spring water cans, drained and flaked
- 200g mozzarella
- 200g mature cheddar cheese, grated
- Small bunch flat leaf parsley, chopped
- Pre-heat the oven to 200 degrees.
- Cook the pasta according to packet instructions.
- In a separate pan add a little water, bring to the boil, place a colander on top and steam the broccoli, asparagus, peas and cherry tomatoes for 3-4 minutes, with the lid of the pan covering them.
- Meanwhile melt the butter in a third pan, on a medium heat. Add the flour, garlic and onions and stir the mixture until it thickens. Remove from the heat and gently whisk in the milk. Return to the heat, add 2/3 of the grated cheddar and stir for a further 5 minutes until the sauce thickens again.
- Remove the vegetables and creamy sauce from the heat, and drain the pasta.
- Mix the vegetables, sauce and tuna with the pasta. Stir through the chopped parsley, reserving some for a garnish later.
- Spoon the mixture into a large roasting dish, tear the mozzarella over top, and sprinkle with the remaining cheddar.
- Bake in the oven for 20-25 minutes, until the top begins to crisp. (Leave it for longer if you like your pasta bake super crispy!)
- Serve with a sprinkling of parsley and a side salad.