Name: Individual tuna pasta bakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 teaspoon vegetable or olive oil; 1 brown onion, chopped; 2 clove garlic, crushed; 400 gram frozen mixed vegetables; 800 gram canned cherry tomatoes; 425 gram can tuna in springwater, drained, flaked; 350 gram pasta shells; 1/2 cup grated light mozzarella cheese; 1/4 cup finely chopped flat-leaf parsley

Individual tuna pasta bakes

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

1 teaspoon vegetable or olive oil

1 brown onion, chopped

2 clove garlic, crushed

400 gram frozen mixed vegetables

800 gram canned cherry tomatoes

425 gram can tuna in springwater, drained, flaked

350 gram pasta shells

1/2 cup grated light mozzarella cheese

1/4 cup finely chopped flat-leaf parsley

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat oil in a frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Stir in vegetables, tomatoes and tuna. Bring to the boil. Remove from heat. Season.

2.Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until almost tender. (Don’t overcook; pasta will continue cooking in oven.) Drain; return to pan.

3.Add tuna mixture to pasta in pan; stir to combine. Divide mixture evenly among 4 x 2-cup ovenproof dishes. Transfer dishes to a baking tray. Sprinkle with combined cheese and parsley. Bake for 20 minutes or until golden and bubbling. Serve.

Use 2 teaspoons dried parsley instead of fresh. Swap the tuna for 1 cup shredded cooked chicken breast fillet. Price will vary. Prepare and assemble the bakes a day ahead. Cover, then refrigerate. Bake just before serving. This recipe used a frozen mix of carrot, cauliflower and broccoli.
Note

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