|300 g||Pasta spirals (Main)|
|370 g||Tuna in spring water (Main)|
|2 cups||Mixed vegetables|
|3 Tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|1 cup||Grated cheese|
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- Heat oven to 180 deg C. Cook pasta in boiling, salted water for 10 minutes (or according to packet instructions) until just tender to the bite. Drain well.
- At the same time, melt butter in a saucepan and mix in mustard and flour, stirring to form a smooth paste. Blend in milk and cook for 2 to 3 minutes, whisking continuously until a smooth sauce forms.
- Stir in drained and flaked tuna, vegetables, chopped tomatoes and chopped parsley. Stir into pasta and season with salt and pepper.
- Spoon mixture into a greased oven dish, or six individual ovenproof dishes. Scatter with grated cheese and bake for 20 to 30 minutes, or until hot and cheese is golden.