wow, that looks tasty!
Crunchy Asparagus & Tuna Pasta Bake
-
-
- 40
- Amount Per Serving
- Energy
- 3957kJ (945 Cal)
- Protein
- 62g
- Fat,total
- 37.8g
- - saturated
- 23.3g
- Carbohydrates
- 89.3g
- Sugars
- 8g
- Sodium
- 1118.3mg
What do I need?
- 400 g Pasta Shells
- 200 g Asparagus
- (trimmed and cut into 1 inch pieces)
- 1 cup Cheddar Cheese
- (Grated)
- ½ cup Parmesan Cheese
- (Grated)
- 40 g Butter
- 2 tbsp Plain Flour
- 1½ cup Milk
- 425 g Tinned Tuna
- (Drained and flaked)
- 2 tsp Lemon Rind
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Parsley
- (Chopped)
How do I make it?
- Preheat oven to 180ºC.
- Cook pasta according to packet instructions.
- Add the asparagus for the last two minutes of cooking time, drain and set aside when done.
- Melt butter in saucepan, stir in flour until smooth, continue stirring over heat for 1 minute.
- Remove from heat and whisk in milk until combined well.
- Replace on heat, continue to stir until the sauce boils and thickens, then remove from heat and add cheese, reserving half a cup.
- Combine tuna, lemon rind and juice, parsley, pasta and asparagus with the cheese sauce, season with salt and pepper.
- Pour into a lightly greased square baking dish, bake for approximately 30 minutes or until crispy on top.
Serve.
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