Tuna Pasta Bake
An absolute weeknight lifesaver. This quick pasta bake is so deeply savory that everyone at the table will be begging for a second helping.
Ingredients
- 450g penne pasta
- 200g frozen peas
- 330g tinned sweetcorn
- 2 tins of chunks of tuna (145g each)
- 295g tin of Campbell's condensed cream of mushroom soup
- 295ml whole milk (one empty soup tin volume)
- 50g grated mature cheddar cheese
- 3 bags of salt and vinegar crisps
Method
Step 1: Boil the Pasta and Veg Bases
Preheat your oven to 180°C. Set a massive pan of salted water over a high burner element to boil and drop in your penne pasta. Empty your frozen peas and sweetcorn into a completely separate saucepan.
Step 2: Add Tuna and Mushroom Cream
Drain the liquid out of your tuna tins and flake the fish meat straight into the vegetable saucepan. Drop in the thick condensed cream of mushroom soup concentrate.
Step 3: Measure out the Milk
Fill the empty condensed soup tin completely to its brim line with cold milk and empty it right into your saucepan, warming the contents through gently over a low element flame.
Step 4: Shred the Cheddar
Grate your mature cheddar cheese along a standard hand board.
Step 5: Fold the Penne and Sauce
Drain your cooked pasta fully, then drop the tubes back inside the deep pan. Empty your warm vegetable and mushroom tuna sauce directly over the top, folding the ingredients together.
Step 6: Fill the Baking Casserole
Tip your mixed, creamy penne contents directly out into a large deep ceramic casserole baking dish.
Step 7: Stack the Crisp Boundary
Crush up your three bags of salt and vinegar crisps by hand and scatter the crunchy shards evenly across the surface of the pasta sauce layer.
Step 8: Layer Cheddar and Bake
Scatter your shredded mature cheddar cheese over the potato crisp crumb shell. Slide the casserole dish onto the middle rack of your oven and bake for 10 minutes.
Step 9: Remove When Golden
Carefully pull the hot pasta bake out from the oven as soon as the cheddar layer is melted, bubbling, and takes on a light golden color. Adjust with a light dusting of salt and pepper to taste before serving up.
Step 10: Dish Up
Scoop out massive squares of the piping hot bake onto plates and dish up.
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