2020-03-01 The Australian Womens Weekly Food

TUNA PASTA BAKE

PREP + COOK TIME 20 MINUTES SERVES 4

375g penne pasta
425g canned tuna in olive oil,
drained, flaked
½ cup creamed corn
½ cup (60g) coarsely grated cheddar,
plus ⅓ cup (40g) extra

1 Cook pasta in a large saucepan
of boiling salted water until tender.
2 Preheat grill. Drain pasta, reserving
¼ cup (60ml) cooking liquid. Return
pasta to pan with flaked tuna, creamed
corn, cheddar and reserved cooking
liquid; stir over low heat to combine.
Season to taste. Transfer mixture to
1.25−litre (5−cup) shallow ovenproof dish;
sprinkle with remaining grated cheddar.
3 Grill until cheese is browned lightly.
Garnish with flat−leaf parsley leaves,
if you like.

Test

Kitchen

Notes

It’s easy to switch up

this pasta bake for a

vegetarian option.

Substitute the tuna for

1½ cups frozen mixed

vegetables and use

vegetarian−friendly

Norco Natural Cheese

block for the cheese.

It contains no animal

rennet, making it a

delicious vegetarian

cheese option to

keep in the fridge.

74 #THEWEEKLYEATS