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Tuna Pasta Bake
Ingredients
400g fusilli pasta
2 160g tinned tuna, drained
165g tinned sweetcorn, drained
100g butter
100g plain flour
3 cups milk
1 tsp Supreme Garlic Powder
2 tsp Supreme Onion Powder
2 tsp Supreme White Chilli Powder
1 tsp Supreme Coarse Black pepper
Salt to taste
2 cups grated mozzarella
1 cup grated cheddar
Breadcrumb topping:
½ cup Supreme Breadcrumbs
Small handful of parsley
2 cloves of garlic
Method
Preheat the oven to 180°c. To make the breadcrumb topping; add breadcrumbs, garlic and parsley into a chopper and pulse until well combined. Heat a large pot of water over high heat. Once water comes to a rolling boil, season with salt, add pasta and stirring every now and then boil until fully cooked. Drain then set aside. In another pot add butter and once melted add plain flour, cook for a few minutes then gradually stir/ whisk in milk to make a thick white sauce. Stir in onion powder, garlic powder, white chilli powder, black pepper and salt. Remove from heat then add ⅓ of the cheese and stir well. Mix in boiled pasta, tuna and sweetcorn, then transfer half of the pasta into a baking dish. Add a layer of half of the cheese and then a layer of remaining pasta and a final layer of cheese. To make the breadcrumb topping; add breadcrumbs, garlic and parsley into a chopper and pulse until well combined. Lastly, top with seasoned breadcrumbs and bake for 30 minutes until golden and bubbling.