Individual creamy tuna pasta bakes



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


★★★★☆ 3 votes

6 ( 8 point value)
20 Min
40 Min


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1 x 3 second spray(s) oil spray
1 Tbsp
weight watchers canola spread
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
fresh corn, cob
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

How to Make Individual creamy tuna pasta bakes


  • 1Pre-heat oven to 180C. Spray 6 x 1 1/4 cup capacity ramekins and set aside.
  • 2Meanwhile 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.
  • 3Stir through tuna, parsley and macaroni and season to taste with salt and pepper. Set aside.
  • 4Meanwhile 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.
  • 5Spoon tuna mixture into prepared ramekins, then sprinkle with remaining parmesan and thyme leaves and bake for 20-25 minutes, or until golden and bubbling.
  • 6Serve with steamed brocollini.
  • 7Notes
    Any leftovers can be covered in plastic and refrigerated for 1-2 days. Reheat in the microwave or oven.

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About Individual creamy tuna pasta bakes

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

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