Tonight was a last minute dinner using the dregs left in the cupboard and fridge. Thank goodness it’s shopping day tomorrow!
 
The boys love tuna and pasta so this is always a hit. It’s a great way to use up lots of veg from the fridge and sneak them in for kiddies. Other vegetables can be used. Spinach, peas and leek are great. 

Salmon or cooked chicken mince can be used instead of tuna. 

 

Tuna and Veggie Packed Pasta Bake
A hit with adults and kids. Full of flavour and lots of hidden vegetables!
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 onion, peeled and quartered
  2. 1 clove garlic, peeled
  3. 1/4 bunch parsley
  4. 50g corn kernels
  5. 1 carrot, roughly chopped
  6. 1 zucchini, roughly chopped
  7. 70g broccoli florets, roughly chopped
  8. 10g oil
  9. 500g milk
  10. 50g butter
  11. 50g plain flour
  12. 1 tabs vegetable stock concentrate
  13. 70g grated cheese
  14. 50g grated cheese, additional
  15. 425g tin of Tuna
  16. Pepper, optional
  17. 350-400g pasta
Instructions
  1. Preheat oven to 180 degrees.
  2. Cook pasta according to packet directions on the stove or microwave.
  3. Place all vegetables and parsley in bowl.
  4. Blitz on speed 8 for 5 seconds. Scrape down.
  5. Add oil. Cook at 100 degrees on speed 1 for 4 minutes.
  6. Add butter, milk, flour and stock concentrate.
  7. Cook at 90 degrees on speed 4 for 7 minutes.
  8. (If you want a thicker sauce, remove the veg and cook the béchamel sauce separately. Add veggies back into bowl with the tuna etc. I do it all in one as it isn't a huge difference).
  9. Add the 70g cheese, pepper if desired and tuna.
  10. Cook at 90 degrees on reverse, speed 4 for 4 minutes.
  11. Mix tuna sauce with pasta in an oven safe dish. Top with cheese.
  12. Bake at 180 degrees for 20 minutes or until cheese is golden.
Notes
  1. If you feel you have too much sauce you can freeze the extra. This depends on how "saucy" you like your pasta.
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