Tonight was a last minute dinner using the dregs left in the cupboard and fridge. Thank goodness it’s shopping day tomorrow!
 
The boys love tuna and pasta so this is always a hit. It’s a great way to use up lots of veg from the fridge and sneak them in for kiddies. Other vegetables can be used. Spinach, peas and leek are great. 

Salmon or cooked chicken mince can be used instead of tuna. 

 

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Tuna and Veggie Packed Pasta Bake


  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40

Description

A hit with adults and kids. Full of flavour and lots of hidden vegetables!


Scale

Ingredients

  • 1 onion, peeled and quartered
  • 1 clove garlic, peeled
  • 1/4 bunch parsley
  • 50g corn kernels
  • 1 carrot, roughly chopped
  • 1 zucchini, roughly chopped
  • 70g broccoli florets, roughly chopped
  • 10g oil
  • 500g milk
  • 50g butter
  • 50g plain flour
  • 1 tabs vegetable stock concentrate
  • 70g grated cheese
  • 50g grated cheese, additional
  • 425g tin of Tuna
  • Pepper, optional
  • 350400g pasta

Instructions

  1. Preheat oven to 180 degrees.
  2. Cook pasta according to packet directions on the stove or microwave.
  3. Place all vegetables and parsley in bowl.
  4. Blitz on speed 8 for 5 seconds. Scrape down.
  5. Add oil. Cook at 100 degrees on speed 1 for 4 minutes.
  6. Add butter, milk, flour and stock concentrate.
  7. Cook at 90 degrees on speed 4 for 7 minutes.
  8. (If you want a thicker sauce, remove the veg and cook the béchamel sauce separately. Add veggies back into bowl with the tuna etc. I do it all in one as it isn’t a huge difference).
  9. Add the 70g cheese, pepper if desired and tuna.
  10. Cook at 90 degrees on reverse, speed 4 for 4 minutes.
  11. Mix tuna sauce with pasta in an oven safe dish. Top with cheese.
  12. Bake at 180 degrees for 20 minutes or until cheese is golden.

Notes

  • If you feel you have too much sauce you can freeze the extra. This depends on how “saucy” you like your pasta.

 

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6 Comments

  1. Melissa August 27, 2014 at 3:42 pm - Reply

    I made this recipe exactly by the word but it came out like green purée. In your pic you can see carrots etc but mine was just a green runny sauce. I did seem to have quite a bit of sauce left over and I drowned the pasta where I used 370g. Not sure why it looks nothing like the pic?

    • Peta August 30, 2014 at 5:54 pm - Reply

      I’d blitz the veggies for less time next time. You may have cut your veggies smaller than I and lead to it breaking down very quickly. Ive just updated this in the recipe.

  2. Sarah November 3, 2014 at 7:31 pm - Reply

    Made this for my boys (3 & 4) tonight who are very fussy with vegetables (and food in general!). They demolished the lot whilst unbeknown to them they ate peas, carrot, corn, zucchini and cauliflower. I blitzed the veggies into a puree as if they had recognised a vegetable they would probably not have eaten it. And it was delicious! I will be trying your other hidden veggie recipes to try and get some more into my boys. Thank you, you’re a lifesaver!

  3. Amy March 8, 2015 at 12:39 pm - Reply

    I did a version of this last night for the kids using red salmon.

    – omitted the corn as DD7 doesn’t like it
    – used bio cheese in the main part but sprinkled savoury yeast flakes on top (will do gf bread crumbs next time too)
    – omitted parsley
    – used cauliflower instead of broccoli (I used more cauliflower to make up for no corn).
    -used slightly less milk and did soy

    Kids loved it.

  4. Susan edmond May 20, 2016 at 6:13 pm - Reply

    Made this tonight for dinner to use up veggies in fridge! It was quite delicious! Thank you for sharing!

  5. Danielle May 28, 2017 at 4:56 pm - Reply

    Delicious, easy and nutritious. I did however feel it needed more pasta as there was a lot of sauce so I ended up cooking 500 gm of pasta.In saying that though, I did add a tin of creamed corn to the sauce whilst cooking instead of the 50gm corn kernels. Yum!

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