Creamy tuna pasta bake

Name: Creamy tuna pasta bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 375g dried large shell pasta; 2 cups (250g) frozen peas and beans; 1 bunch asparagus, trimmed, cut into 3cm pieces; 2 tablespoons cornflour; 2 cups low-fat milk; 1 cup grated Bega So Extra Light Tasty cheese; 425g can tuna in springwater, drained, flaked

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 6

Cost: $1.89 /serving

Author : Lucy Nunes

budget friendly autumn winter

Ingredients

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375 grams dried large shell pasta2 cups (250 grams) frozen peas and beans1 bunch asparagus, trimmed, cut into 3cm pieces2 tablespoons cornflour2 cups low-fat milk1 cup grated Bega So Extra Light Tasty cheese425 grams can tuna in springwater, drained, flaked

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Instructions

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Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding peas, beans and asparagus in the last 4 minutes of cooking time (see note). Drain, reserving 1/2 cup cooking liquid. Return pasta mixture to pan.

Step 3

Meanwhile, blend cornflour and 1/2 cup milk together in a jug. Place remaining milk in a saucepan. Bring to the boil. Whisk in cornflour mixture. Bring to the boil. Cook, stirring, for 1 minute, or until sauce thickens. Stir in half the cheese.

Step 4

Add tuna and white sauce to pasta mixture. Stir to combine. Season with salt and pepper. Spoon into a greased 8-cup capacity baking dish. Sprinkle with remaining cheese. Bake for 20 minutes or until golden. Serve.