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How to make Tuna and corn pasta bake

Yield = 4
Prep time: 0:05
Cook time: 0:40
Total time: 0:45

Ingredients

  • 2 cups (360g) spiral pasta
  • 500g jar Leggo's Pasta Bake Tuna Bake Spinach & Garlic
  • 425g can John West Tuna in Springwater, drained
  • 420g can Edgell Aussie Corn Kernels, drained
  • 1/3 cup flat-leaf parsley, chopped
  • 1 cup (120g) cheddar, coarsely grated
  • Flat-leaf parsley leaves, to serve

Method

  • Step 1 Preheat oven to 190C. Cook the pasta in a saucepan of boiling water following packet directions until al dente. Drain and return to pan.
  • Step 2 Add the Leggo's Pasta Bake Tuna Bake Spinach & Garlic, John West Tuna, Edgell Aussie Corn Kernels and parsley. Stir until well combined.Spoon the mixture into an 8-cup (2L) ovenproof dish. Sprinkle with cheddar. Bake for 25 mins or until cheddar is golden brown. Top with parsley leaves to serve.