Tuna and pesto pasta bake

Tuna and pesto pasta bake

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This tuna and pesto pasta bake is easy to make and makes for great leftovers the next day.

The ingredient of Tuna and pesto pasta bake

  1. 500g penne rigate
  2. 2 teaspoons olive oil
  3. 3 green onions, finely chopped
  4. 2 garlic cloves, crushed
  5. 2 sticks celery, finely chopped
  6. 250g cherry tomatoes, quartered
  7. 120g baby spinach
  8. 1/4 cup basil pesto
  9. 1 cup light evaporated milk
  10. 2 x 185g cans tuna in olive oil, Chunk Style
  11. 1/2 cup grated light mozzarella cheese
  12. mixed salad leaves, to serve

The instruction how to make Tuna and pesto pasta bake

  1. Preheat oven to 180u00b0C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
  3. Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.

Nutritions of Tuna and pesto pasta bake

calories: 801.845 calories
calories: 21 grams fat
calories: 6 grams saturated fat
calories: 98 grams carbohydrates
calories: 9 grams sugar
calories:
calories: 50 grams protein
calories: 45 milligrams cholesterol
calories: 802.16 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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