Creamy tuna and mushroom pasta bake

Cooking Fish Creamy tuna and mushroom pasta bake

Sneak some extra veggies into your day with this creamy tuna and mushroom pasta bake.

Lables: Egg free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 180C. Cook the pasta in a saucepan of boiling water for 3 mins less than packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
  2. Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion and mushroom, stirring, for 5 mins. Stir in spinach and cook for 2 mins or until spinach wilts.
  3. Place pasta in a bowl. Stir in pasta bake sauce, reserved cooking liquid, tuna and mushroom mixture. Season. Spoon into a 12-cup (3L), 20cm x 30cm ovenproof baking dish. Top with mozzarella. Bake for 20 mins or until golden and heated through. Sprinkle with parsley to serve.

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300g Barilla Penne Rigate
1 tbsp olive oil
1 brown onion, finely chopped
200g cup mushrooms, thinly sliced
200g baby spinach leaves
500g jar Coles Brand Pasta Bake Tuna Bake Sauce
425g can Sirena Tuna in Oil Italian Style, drained, flaked
1 cup Coles Brand Australian Shredded Mozzarella
1 tbsp flat-leaf parsley, chopped

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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