Tuna And Pasta Bake
- 300 gram conchiglie pasta shells
- 1 tbsp Flora Cuisine
- 1 onion diced
- 2 garlic cloves, chopped
- 1 tbsp flour
- 1 Knorr Mixed Herbs Flavour Pot
- 400 grams tinned chopped tomatoes
- 100 grams pitted green olives
- 370 grams tinned tuna in oil (x 2 cans) drained
- 80 grams cheddar cheese block grated
Preheat oven to 220°C,200°C fan, Gas mark 7 .
Lightly grease the baking dish. Cook the pasta following pack directions, until al dente. Drain.
Prepare the sauce.Heat the Flora Cuisine in a large frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, stir in the flour and cook for 2-3 minutes.
Next, add Knorr Mixed Herb Flavour Pot and tomatoes. Bring to the boil, add the olives and tuna and simmer for five minutes. Add the pasta and mix together well. Pour the mixture into a baking dish and sprinkle with grated cheese.
Bake for about 15 minutes until golden and bubbling.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||780.69 kcal|
|Protein (g)||65.22 g|
|Sugar (g)||5.86 g|
|Fat (g)||26.89 g|
|Fibre (g)||5.67 g|
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