- Ingredients
- 10ml olive oil
- 450g pasta shapes, uncooked
- 1.3kg MAGGI Rich & Rustic Tomato Sauce
- 150g sweetcorn, drained weght
- 500g Tuna flakes in sunflower oil, drained
- 375ml water
- 75g MAGGI Béchamel mix
- 125ml cold water
- 120g mature cheddar cheese, grated
- 15g MAGGI Lemon and Herb Crunchy Bake
Crunchy Tuna Pasta Bake
Ingredients
Method
Method
1. Bring a pot of water to the boil and add the olive oil and pasta. Shave 2 minutes off the cooking time stated on pack instructions so the shells are still al dente. Drain the cooked pasta and refresh with cold water.
2. Mix the cold pasta with the tomato sauce and sweetcorn then place in an oven proof dish.
3. Flake tuna over the pasta mix.
4. Put 375ml water in a pan and heat until boiling. Whisk the béchamel powder into the cold water until smooth, then pour into the boiling water and return to the boil, stirring continuously for 1 minute. Add the cheese and stir until melted and smooth.
5. Ladle the cheese sauce over the tuna and pasta mix and top with the MAGGi Crunchy Bake.
6. Bake in an oven pre-heated to 190°C/ 375°F/ Gas Mark 5 for 20 to 25 minutes.
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