Prep 10 mins
Cook 20 mins
I made this to try to imitate a tuna bake which I used to purchase in a jar. I used a combination of recipes I found on the web and on Recipezaar as inspiration. Comfort food that is simple to prepare. Can be prepared earlier in the day, refrigerated and then cooked.
- 400 g dried penne pasta
- 1⁄2 brown onion
- 1⁄2 red pepper
- 1 tablespoon oil
- 100 g chopped spinach
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1⁄2 cup milk
- 1⁄2 cup grated cheddar cheese (or any other you like)
- 1 (400 g) can cream of mushroom soup
- 1 (400 g) can tuna, drained
- 1⁄2 cup cheddar cheese, extra
- 1⁄4 cup breadcrumbs (can omit)
- Cook pasta and set aside.
- Preheat oven to 180 degrees Celcius (~375 degrees F).
- Very finely chop onion and red pepper.
- Heat oil in small saucepan on low heat. Add onion and cook on low heat for 1-2 minutes or until soft. Place chopped red pepper and cook for further 2-3 minutes, ensuring heat remains low as not to burn the onion and pepper. Take off heat.
- In another saucepan, melt butter and add flour to make a roux. Slowly add milk until creamy and there are no lumps. Add cheese and stir well.
- Slowly add creamy mushroom soup to the cheesy sauce, again ensuring no lumps form.
- Add onion, pepper, tuna and spinach to sauce and stir until warm.
- In a large bowl mix pasta and sauce together.
- Pour pasta into casserole dish and top with breadcrumbs and cheddar cheese.
- Bake 15-20 minutes or until cheese has melted.
This actually turned out pretty decent. It wasn't all that flavorful, but with a little salt and pepper it was pretty good. Also nice that it has fresh veggies in it. Didn't taste very fishy at all, so kids might like it.