Tuna mornay pasta bake
We've given the classic comfort food a better-for-you makeover with the addition of tuna and green veggies. It’s cheap, cheerful and delicious! If your kids aren't fans of broccoli, you can swap it out for some finely chopped cauliflower as a sneaky way to hide the veg. To add an extra layer or crunch, sprinkle the top with some blitzed stale bread or breadcrumbs before baking for a crunchy topping!
Allergens: Recipe may contain gluten, milk, fish, soy and sesame.
9 Ingredients
4 Method Steps
- Preheat oven to 200°C/180°C fan forced. Cut the florets from the broccoli then trim the base of the stem. Cut the stem in half lengthways, finely slice then roughly chop the slices. Chop the florets into small pieces.
- Cook the pasta in a large saucepan of boiling water for 8 minutes, adding the broccoli florets and stem in the last 2 minutes of cooking. Drain into a large fine sieve. Transfer to a large bowl.
- Melt the butter in the pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the flour and cook, stirring, for 2 minutes. Gradually pour in the milk, stirring after each addition until combined. Bring to the boil then cook, stirring occasionally, for 2 minutes. Remove from heat then stir through half of the cheddar.
- Add the tuna and peas to the pasta mixture. Stir until combined. Pour over the cheese sauce and stir until combined. Transfer to four 625ml (21⁄2 cup) ovenproof dishes. Sprinkle with the remaining cheddar. Bake for 20 minutes or until light golden on top.
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