Gluten Free Tuna Pasta Bake
Serves: 10
Ingredients
- 125g Essential Cuisine Béchamel Sauce Mix
- 16g Essential Cuisine Cheese Stock Mix
- 1 litre cold water
- 250g grated mature cheddar cheese
- 1kg cooked gluten free rigatoni or penné pasta
- 500g drained tuna chunks
- 500g drained sweetcorn kernels
- 250g blanched broccoli florets
- 2tbsp chopped mix herbs (parsley, dill and chives)
- 150g gluten free breadcrumbs Salt and pepper, for seasoning
Method
- Preheat the oven to 180c.
- Whisk the Essential Cuisine Béchamel and Cheese Stock Mix with the water. Bring to the simmer, stirring continuously.
- Cook for a few minutes, then remove from the heat and stir through the cheddar cheese.
- Mix with the pasta, tuna, sweetcorn, broccoli and herbs, season to taste.
- Transfer to a baking dish and sprinkle on the breadcrumbs, bake for 30 minutes or until the crust is golden brown and the centre is piping hot.
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