This hearty tuna pasta bake is great to use up those frozen veggies. It’s a great family-friendly dish.
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Preheat oven to 200°C. Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well. Return to the pan.
Meanwhile, bring the soup and cream to a simmer in a small saucepan over medium-high heat. Season.
Add the spring onion, garlic, frozen vegetables and tuna to the pasta. Gently toss until well combined. Add the soup mixture and stir until combined. Transfer the pasta mixture to a 5cm-deep, 20cm x 30cm baking dish.
Combine the breadcrumbs, oil and chilli, if using, in a medium bowl. Sprinkle the cheese over the pasta mixture, then sprinkle evenly with the breadcrumb mixture. Bake for 15 mins or until the top is golden and the mixture is bubbling. Set aside for 5 mins to cool slightly. Sprinkle with extra spring onion to serve.
COOK. STORE. SAVE.
Smart swap: If you have tasty cheddar, mozzarella or parmesan – or all three – in the fridge, you can use it to make your own cheese topping instead of the four-cheese blend in this recipe.