Name: Mac’n’Cheese Tuna Bake
Cook time: 60 min
Total time: 60 min
Yield: 4-6
Ingredients: 200g pasta curls; 425g can tuna in springwater, drained; 1 1/2 cups frozen peas, thawed; 1 1/4 cups grated Tasty cheese; 2 x 490g jars Leggo's Alfredo Pasta Sauce; 2 thick slices white bread, torn into pieces

Use any short pasta for this recipe, like macaroni, penne, twists, or shells. For a change, replace tuna with 415g can salmon and swap alfredo sauce for carbonara sauce.

Ingredients

200g pasta curls

425g can tuna in springwater, drained

1 1/2 cups frozen peas, thawed

1 1/4 cups grated Tasty cheese

2 x 490g jars Leggo’s Alfredo Pasta Sauce

2 thick slices white bread, torn into pieces

Method

Cook pasta in a large saucepan of boiling water until tender. Drain. Transfer to a lightly greased, large ovenproof dish (12-cup capacity).

Flake tuna over pasta. Scatter over peas and 3/4 cup cheese.

Stir pasta sauces with 1/4 cup water in a saucepan over medium heat until hot. Pour evenly over ingredients in dish.

Sprinkle combined bread and remaining cheese over top. Lightly spray with cooking oil.

Cook in a moderate oven (180C) for about 45 minutes, or until topping is crisp and golden brown. Serve.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Ingredients

Method

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