Tuna and pesto pasta bake

Tuna and pesto pasta bake

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Tuna and pesto pasta bake

The ingredient of Tuna and pesto pasta bake

  1. 500g penne rigate
  2. 2 teaspoons olive oil
  3. 3 inexperienced onions, finely chopped
  4. 2 garlic cloves, crushed
  5. 2 sticks celery, finely chopped
  6. 250g cherry tomatoes, quartered
  7. 120g infant spinach
  8. 1/4 cup basil pesto
  9. 1 cup light evaporated milk
  10. 2 x 185g cans tuna in olive oil, Chunk Style
  11. 1/2 cup grated light mozzarella cheese
  12. blended salad leaves, to serve

The instruction how to make Tuna and pesto pasta bake

  1. Preheat oven to one hundred eightyu00b0C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, till tender. Drain.
  2. Heat oil in a massive frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for two minutes or till onion is tender. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for two minutes or till spinach simply wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss lightly to mix.
  3. Spoon combination into an 8 cup-ability ceramic baking dish. Top with cheese. Bake for 20 mins or till cheese is melted and golden. Stand for five minutes before serving.

Nutritions of Tuna and pesto pasta bake

fatContent: 801.845 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 98 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 50 grams protein
sodiumContent: 45 milligrams cholesterol

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