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How to make Creamy tuna and pea pasta bake

Yield = 6
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 3 cups dried curls pasta
  • 350g broccoli, cut into small florets
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 4 green onions, thinly sliced
  • 425g can tuna in springwater, drained, flaked
  • 1 1/2 cups frozen peas
  • 1/4 cup plain flour
  • 2 x 375ml cans CARNATION Light & Creamy Evaporated Milk
  • 1 cup fresh white breadcrumbs
  • 1 1/2 cups grated tasty cheese
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
  • Cherry tomatoes, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender, adding broccoli for last 2 minutes. Drain. Return to pan.
  • Step 2 Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened.
  • Step 3 Add tuna, peas, onion mixture and flour to pasta. Season with salt and pepper. Toss to combine. Add milk. Stir to combine. Pour mixture into a 12 cup-capacity ovenproof dish. Sprinkle with breadcrumbs and cheese.
  • Step 4 Bake for 30 minutes or until heated through and top golden. Sprinkle with parsley. Serve with salad leaves and cherry tomatoes.