Kel's Tuna, Pasta and Corn Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 x 185gms can tuna in springwater, drained200gms cooked penne pasta (or any other shell shaped pasta)1 x 210gms can whole kernel sweetcorn, drained1 can evaporated milk1 medium whole fresh eggground black pepperdashes of chilli or tabsaco sauce (optional)1 chicken stock cube30gms wholegrain breadcrumbs100gms grated Edam cheese (or can use 1/2 parmesan too)sprinkles of paprika
1. Cook the pasta until 'al-dente'.
2. Preheat oven to 180degC.
3. Empty drained cans of tuna, corn and evaporated milk (with egg whisked in) into a cassrole baking dish. Stir together.
4. Add stock cube, chilli sauce, black pepper.
5. When pasta is ready, drain, rinse and pour into tuna mix.
6. Stir until just mixed through.
7. Cover with breadcrumbs, grated cheese and paprika.
8. Place in oven and cook for 40 minutes, covered.
9. Uncover and leave in oven a further 5-10 minutes to brown on top.
Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user BEYONDTHEBEACH.
2. Preheat oven to 180degC.
3. Empty drained cans of tuna, corn and evaporated milk (with egg whisked in) into a cassrole baking dish. Stir together.
4. Add stock cube, chilli sauce, black pepper.
5. When pasta is ready, drain, rinse and pour into tuna mix.
6. Stir until just mixed through.
7. Cover with breadcrumbs, grated cheese and paprika.
8. Place in oven and cook for 40 minutes, covered.
9. Uncover and leave in oven a further 5-10 minutes to brown on top.
Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user BEYONDTHEBEACH.
Nutritional Info Amount Per Serving
- Calories: 383.6
- Total Fat: 11.4 g
- Cholesterol: 94.8 mg
- Sodium: 503.1 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 1.9 g
- Protein: 28.5 g
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