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Tuna Mornay Pasta Bake

Yields6 Servings

 300 g pasta (penne or spirals)
 60 g margarine (poly- or mono-unsaturated)
 2 tbsp wholemeal plain flour
 2 cups reduced-fat milk
 1 x 425g can tuna in spring water, drained, flaked
 1 420g can mixed vegetables
  cup breadcrumbs
 ½ cup grated reduced fat cheddar cheese
1

Preheat oven to 180°C.

2

Cook pasta in a large saucepan of boiling water following packet directions, then drain.

White sauce
3

Melt the margarine in a large saucepan over medium-low heat.

4

Add the flour and cook, stirring, for 1 minute.

5

Remove from heat when it starts to foam.

6

Gradually add the milk and place over medium heat, stirring constantly until the mixture thickens (approx. 5 mins).

7

Reduce heat to low and cook for 2 minutes.

Assembling the dish
8

Add the white sauce, tuna and mixed vegetables to the pasta and stir until well combined.

9

Spoon into a 2L (8-cup) capacity ovenproof dish. (Note: If you selected a larger yield, you will need a bigger dish, or an additional dish)

10

Combine the breadcrumbs and cheddar in a bowl and sprinkle over the pasta mixture.

11

Bake in oven for 15 minutes or until golden.

Nutrition Facts

Servings 0

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