Friday, June 21, 2013

Foodie Fridays - Baked Tuna Pasta

In my quest to cook for the family I got myself a book; alright a few books, where they teach me how to whip up a meal fast AND easy.  Then I saw this - Baked Tuna Pasta, looks easy and the best part is, it takes 30 mins to prepare!  What's not to love about this dish?  Nothing!  Except that your child does not like shell pasta and declared that he prefer the "spiral spiral one".

Anyway this particular little boy still gives this mama the thumbs up.  Never mind that its not his favourite shell pasta or that its too watery, he licked his plate within minutes.

I have to remember to drain the shell pasta really really well, the water that was trapped in the shell pasta makes it wet, thus the watery effect.  I did not put in a lot of cheese as I was not sure how DinoBoy like his pasta to be made since he was always choosing pasta with cream or tomato sauce from the restaurant's menu.

1st attempt on 8 May 2013

The next time I make this dish, yupe you guessed it, I used the "spiral spiral one" aka fusilli pasta with the left over shell pasta.  I drained the pasta well, load a whole packet of the cheese into it and is very satisfied with the end result.  The pasta is dry and cheesy, it look beautiful~  I was very happy with myself, of course I get the thumbs up from the boy again with a huge smile as its the "spiral spiral pasta"!

2nd attempt on 5 June 2013

* 200g pasta shells
* 300g can condensed cream of mushroom soup
* 120ml milk
* 200g can tuna in brine, drained and flaked
* 200g can sweetcorn, drained and rinsed
* 1 onion
* 1 red pepper, cored and finely chopped
* 4 tablespoon chopped flat-leaf parsley
* pinch of chilli powder (optional)
* 115g Cheddar cheese or Cheshire cheese, grated
* salt and freshly ground black pepper

1. Bring a large pot of salted water to boil over a high heat.  Add the pasta, stir and cook for 2 minutes less than the time specified on the packet.
2. Preheat oven to 220deg (425F/Gas 7) and grease a 1.5 litre ovenproof serving dish.
3. Drain the pasta and set it aside.
4. Heat the mushroom soup and milk over a low heat in a pot.  Add the tuna, sweetcorn, onion, pepper, parsley, chilli powder if using and half of the cheese and stir.
5. Once the soup is heated, stir in the cooked pasta.  Season to taste with salt and pepper.
6. Transfer the mixture into the prepared ovenproof serving dish and smooth the top.
7. Sprinkle with the remaining cheese.
8. Place the ovenproof serving dish in the oven and bake for 30-35 minutes, or until the top is golden brown.  Serve hot, straight from the dish.

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1 comment:

  1. Your baked pasta looks super yummy.. something which I think will make for the kids next week :)