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    You are in: Home / Recipes / Tuna and Vegetable Pasta Bake Recipe
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    Tuna and Vegetable Pasta Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    happygurl06's Note:

    It was a cold and raining Saturday afternoon and I could not be bothered going shopping so this is what I came up with. The fresh veggies can easily be subbed with canned or frozen.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a non stick fry pan.
    2. 2
      Sauté the onion, carrot and celery until onion is opaque.
    3. 3
      Add in the basil, oregano and pepepr and cook for 1 minute.
    4. 4
      Add the tomato paste and cook one minute.
    5. 5
      Add the can of diced tomatoes and stock powder, stir well.
    6. 6
      Half fill the can of tomatoes with water and add to the pan.
    7. 7
      Cook on low heat for 30 minutes, stirring occasionally.
    8. 8
      Throw in the corn, tuna and broccoli and mix in the cooked pasta.
    9. 9
      Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese.
    10. 10
      Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.

    Ratings & Reviews:

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    Nutritional Facts for Tuna and Vegetable Pasta Bake

    Serving Size: 1 (510 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 685.1
     
    Calories from Fat 182
    26%
    Total Fat 20.2 g
    31%
    Saturated Fat 6.5 g
    32%
    Cholesterol 47.6 mg
    15%
    Sodium 970.1 mg
    40%
    Total Carbohydrate 96.8 g
    32%
    Dietary Fiber 12.7 g
    51%
    Sugars 8.5 g
    34%
    Protein 33.3 g
    66%

    The following items or measurements are not included:

    low sodium chicken stock powder

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