Department of Health & Human Services
Premiers Active April

Tuna, pumpkin and broccoli pasta bake

You can’t go past-a pasta bake for a family meal. There’s also so many types of pasta available at supermarkets now. Try pulse pasta for a lower-carb, higher-fibre option – the kids will never know.

Serves: 4

Ingredients

  • 250g spiral pasta, uncooked
  • 3 ¼ cup water
  • 400g butternut pumpkin, cut into 2cm cubes
  • ½ onion, grated
  • 2 cup broccoli florets, chopped
  • 200g canned creamed corn
  • 250g smooth ricotta cheese
  • 1 tsp ground chilli 2 tbsp fresh basil, chopped
  • 400g canned corn kernels, drained
  • 425g canned tuna in oil, drained and flaked
  • ½ cup parmesan cheese, grated
  • ¼ cup breadcrumbs

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Cook pasta according to packet instructions, or until el dente.
  3. Place the pumpkin, onion, broccoli and ¼ cup of water into a vegetable steamer and cook. Drain away excess water and allow contents to cool.
  4. Add the creamed corn, ricotta cheese, chilli, basil, corn and tuna to the Rice Cooker and combine well with the steamed vegetables.
  5. Add the cooked pasta to the mixture and combine well.
  6. Pour mixture into a 3-litre dish and top with the parmesan cheese and breadcrumbs. Bake uncovered in the oven for 35 minutes or until cheese is crisp and golden.
  7. Divide the pasta into 4 bowls, serve hot.

Notes

  • This dish is great for leftovers, either stored in the fridge or freezer in an airtight sealed container.
  • Try wholemeal pasta for extra goodness

Recipe Source

activeapril-nutrition-logo

 

Recipe supplied by Nutrition Australia Vic Division.

For more recipes visit www.tryfor5.org.au

Last updated: March 3, 2020 at: 5:02 pm

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