Tuna & Vegetable Pasta Bake

Tue, 2 May 2017

Tuna & Vegetable Pasta Bake

INGREDIENTS

5oz/150g penne pasta
1 onion-diced
3 cloves of garlic
6 mushrooms
½ courgette
1 red pepper-diced
2 tins tuna-drained
2oz/50g grated mozzarella/cheddar cheese
9floz/200ml pouring cream
2 dessertspoons of sweet chilli sauce
2oz/50g breadcrumbs

Bring a large pot of lightly salted water to the boil. Add in the penne pasta and boil for12-14 minutes according to the packet instructions.
When the pasta is cooked strain it into a large colander and leave it running under cold water until it has completely cooled down.

METHOD

Preheat the oven to 190C/375F/Gas Mark 5
Meanwhile choose a large saucepan and heat it gently with a little oil.
Add the garlic and onions to the pan and sauté very gently for 2-3 minutes.
At this stage you can add the mushrooms, peppers and courgette and cook gently for a few minutes and then add in the cream and 1oz/25g of the cheese. Mix in the sweet chilli sauce and allow this mixture to come to the boil and then reduce to a simmer until the vegetables are almost fully cooked.
Next add the pasta and tuna and allow the pasta to become coated in the hot sauce for a few minutes.
Transfer the pasta and vegetable mixture to a large oven proof casserole dish and spread it out evening.
Scatter the breadcrumbs and flaked almonds over the top of the casserole along with the remaining 20z/50g grated mozzarella cheese.
Bake in the oven for 10-15 minutes until the food is piping hot and the breadcrumbs have formed a crunchy crust.

Watch how it's made below: