Tuna Pasta Bake
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
64.8g
Energy (kJ)
3514kJ
Energy (kcal)
840kcal
Carbohydrate incl. fibre (g)
73.3g
Carbohydrate excl. fibre (g)
69.8g
Sugar (g)
7.4g
Fibre (g)
3.5g
Fat (g)
30.7g
Saturated fat (g)
10.4g
Unsaturated fat (g)
17.9g
Monounsaturated fat (g)
8.7g
Polyunsaturated fat (g)
5.5g
Trans fat (g)
0.1g
Cholesterol (mg)
60mg
Sodium (mg)
1361mg
Salt (g)
3.40g
Vitamin A (IU)
509IU
Vitamin C (mg)
4.0mg
Calcium (mg)
321mg
Iron (mg)
3.84mg
Potassium (mg)
783mg
Total
259.1g
14058kJ
3360kcal
293.3g
279.3g
29.7g
14.0g
122.8g
41.8g
71.6g
34.7g
22.1g
0.4g
239mg
5445mg
13.61g
2035IU
15.9mg
1283mg
15.34mg
3130mg
- 300 g dried pasta bows
- 25 g Flora Buttery
- 25 g plain flour
- 300 ml semi-skimmed milk
- 200 ml water
- 1 Knorr Vegetable Stock Pot
- 600 g can tuna, (drained)
- 1 small can sweetcorn, (drained)
- 100 g grated Cheddar cheese
- 4 tsp basil pesto
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View details
- 1 Preheat oven to 190°C, 170°C fan, Gas mark 5. Cook the pasta as instructed on the pack.
- 2 To make the sauce, melt the Flora and add the flour stirring to make a roux. Mix the milk and water together and add slowly to make a smooth sauce.
- 3 Add the Knorr Vegetable Stock Pot to the sauce so it melts and simmer the sauce for 2 minutes – stirring gently so it doesn’t catch.
- 4 Add the tuna, sweetcorn and pasta and mix together.
- 5 Place in an ovenproof dish, top with the grated cheese and dollop the pesto over the top.
- 6 Bake in the oven for 25-30 minutes.
