TUNA PASTA BAKE
This tuna pasta bake is the ultimate way to take a few simple ingredients and turn them into an affordable family meal! What’s even better about this easy pantry recipe, is that you probably already have everything in your cupboard or freezer.
400 g macaroni pasta
3 tbsp. butter or margarine
1 onion, finely chopped
1/3 cup all-purpose flour
600 ml long-life full cream milk
250 g strong cheddar, grated (optional, but delicious!)
Salt and pepper
2 x 170 g cans of tuna, drained and flaked
1x 330 g cans of sweetcorn, drained
1 cup frozen peas
Preheat your oven to 180ºC. Boil a large pan of water, then add the pasta and boil until just tender but not fully cooked. Strain and rinse with cold water.
Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft. Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes, mixing regularly. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in. Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with pepper and a little salt if required.
Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and peas. Mix together, then sprinkle the remaining cheese on top. Bake in the oven for 15-20 minutes until the cheese is golden brown.
Recipe originally by kitchensanctuary.com.
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