Individual creamy tuna pasta bakes

NIKKI SMITH

By
@adorefood

You can't go past a creamy tuna bake to hit the spot. We've used low-fat ingredients and heaps of fresh vegetables


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Comments:

Serves:

6 ( 8 point value)

Prep:

20 Min

Cook:

40 Min

Ingredients

1
1 x 3 second spray(s) oil spray
1 Tbsp
weight watchers canola spread
4
spring onion, raw, ends trimmed, halved, finely sliced
1 medium
carrot(s), halved, thinly sliced on diagonal
1 small
zucchini, halved, thinly sliced on diagonal
1
fresh corn, cob
Tbsp
fresh thyme, finely chopped
3 Tbsp
plain flour
2 c
skim milk
4 Tbsp
weight watchers , sour cream
1/2 c
grated parmesan cheese
4 can(s)
tuna canned in springwater, drained, (95g each)
3 Tbsp
fresh flat-leaf parsley, finely chopped
1 pkg
boiled pasta, (macaroni), cooked al dente
2 bunch
broccolini, ends trimmed

Directions Step-By-Step

1
Pre-heat oven to 180C. Spray 6 x 1 1/4 cup capacity ramekins and set aside.
2
Meanwhile spray a large non-stick frying pan with oil and place over medium-high heat. Add onions and cook for 5 minutes, or until softened. Add carrots, zucchini, corn and 1 tsp thyme. Cook for 2-3 minutes, or until vegetables have slightly softened.
3
Stir through tuna, parsley and macaroni and season to taste with salt and pepper. Set aside.
4
Meanwhile melt spread in a small saucepan over medium-high heat. Add flour and cook stirring for 1 minute. Slowly add milk and cook, stirring for 3-5 minutes or until sauce has thickened. Season to taste with salt and pepper. Add 3 tbs parmesan and sour cream and cook for a further minute. Pour sauce through tuna mixture and stir well to combine.
5
Spoon tuna mixture into prepared ramekins, then sprinkle with remaining parmesan and thyme leaves and bake for 20-25 minutes, or until golden and bubbling.
6
Serve with steamed brocollini.
7
Notes
Any leftovers can be covered in plastic and refrigerated for 1-2 days. Reheat in the microwave or oven.

About this Recipe

Course/Dish: Other Main Dishes
Other Tags: Quick & Easy, For Kids, Healthy