Chilli tuna and artichoke pasta bake

Cooking Fish Chilli tuna and artichoke pasta bake

This tuna bake has a spicy twist and artichokes for added flavour and nutrition.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C. Place six 500ml (2-cup) capacity ovenproof ceramic dishes on 2 baking trays.
  2. Cook pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
  3. Combine the pasta, artichokes, tuna, sour cream, mozzarella, green shallots and basil in a large bowl and season with salt and pepper. Divide the mixture evenly among the ovenproof bowls. Cook in preheated oven, swapping trays halfway through cooking, for 15 minutes or until heated through and golden. Carefully remove from oven.
  4. Serve chilli tuna & artichoke pasta bake with spinach leaves.

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250g dried large pasta shells
1 x 340g jar marinated artichokes, drained
2 x 185g cans tuna in chilli oil , drained
1 x 250g ctn light sour cream
1 x 250g pkt mozzarella, coarsely grated
4 green shallots, ends trimmed, finely chopped
2 tbsp chopped fresh basil leaves
Salt & freshly ground black pepper
Baby spinach leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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