Tuna And Vegetable Pasta Bake Recipes

TUNA AND VEGETABLE PASTA BAKE

Steps:

• Cook the pasta according to packet instructions.
• Heat the mixed vegetables in the microwave with a little bit of water until they are defrosted.
• In a large mixing bowl, empty the tuna, mixed vegetables, passata, chopped tomatoes, tomato puree and mushrooms until they are combined.
• Season the tuna mixture with Italian seasoning, salt, pepper and garlic to your taste.
• When the pasta is cooked, drain it and add the pasta to the mixture.
• When combined, put the mixture into a overproof dish (I split it into 2)
• Top with the low fat cheese. (I prefer to grate it so it goes further)
• Put into the oven for 10-15 minutes or until the cheese is bubbling.

TUNA AND VEGETABLE PASTA BAKE

Steps:

• Heat oil in a non stick fry pan.
• Sauté the onion, carrot and celery until onion is opaque.
• Add in the basil, oregano and pepepr and cook for 1 minute.
• Add the tomato paste and cook one minute.
• Add the can of diced tomatoes and stock powder, stir well.
• Half fill the can of tomatoes with water and add to the pan.
• Cook on low heat for 30 minutes, stirring occasionally.
• Throw in the corn, tuna and broccoli and mix in the cooked pasta.
• Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese.
• Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

TUNA AND VEGETABLE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.

TUNA NOODLE CASSEROLE WITH VEGETABLES

Steps:

• Heat oven to 350ºF.
• Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
• Stir in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
• Bake 15 to 20 min. or until heated through. Stir before serving.