Tuna Pasta Bake

This recipe has become a recent family favourite.  Our mouths are drooling when it's cooking and leftovers are fought over.   The recipe below is very budget friendly.   Another alternative to this recipe is to combine one tin of tomatoes with one jar of the Aldi brand Remano Pasta Sauce ( chunky garden vegetable ) omitting only the sugar .  Mix well and use half the mixture in this recipe and freeze the other half for a future meal.

1 x 425 gram tin of tuna in brine or spring water.

1 x 420 gram tin of diced tomatoes

½ cup of cream

2 teaspoons of dried basil

2 teaspoons of dried oregano

Salt and pepper to taste

1 tablespoon of onion flakes

1 teaspoon of garlic powder or dried garlic granules

2 teaspoons of sugar

2 tablespoons of tomato paste

350 grams of spiral or penne pasta

1 cup of grated cheese

Cook the pasta for 10 minutes or as directed.

While the pasta is cooking,  in a large bowl add the drained tuna,  cream,  tomatoes,  basil,  oregano,  salt,  pepper,  garlic,  onion flakes,  sugar and tomato paste.

Drain the pasta and add to the tuna mixture.  Pour into a large casserole dish and top with the grated cheese.  Bake for 45 minutes or until the cheese has melted and browned.  Serve with crusty bread.

Serves 4 - 6 people and can be frozen.

Notes – grated carrot,  zucchini or finely shredded silverbeet can be added to the pasta bake before cooking.

Pasta bake ready to eat

Straight from the oven and piping hot - how Darren likes it.