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Individual creamy tuna pasta bakes

  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings


  • 2 cups (360g) macaroni
  • 250g broccoli, cut into small florets
  • 575g jar Leggo's spinach and garlic tuna pasta bake sauce
  • 425g can John West tuna in springwater, drained, flaked
  • 310g can Edgell corn kernels, rinsed, drained
  • 1 cup (120g) grated tasty cheddar
  • Flat-leaf parsley, to serve


  • 1
    Preheat oven to 210C. Lightly grease four 2-cup (500ml) ovenproof dishes. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente, adding the broccoli in the last 2 mins of cooking. Drain.
  • 2
    Combine the pasta mixture, pasta sauce, tuna and corn in a large bowl. Divide among the prepared dishes. Sprinkle with the cheddar. Bake for 15 mins or until golden. Top with parsley.

Source: taste.com.au


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