Tuna Pasta Bake
Source of Recipe
Internet
List of Ingredients
12 oz fresh pasta spirals
7 oz sweet corn; canned,drained
4 oz frozen peas
20 3/4 oz condensed cream of mushroom soup
2 tablespoon snipped fresh chives
14 oz tuna chunks, drained, flaked
8 oz tomatoes; cut into sm dice
250 gm puff pastry
50 gm anchovies; canned
4 tablespoon tomato puree
2 tablespoon grated parmesan cheese
4 oz grated cheddar cheese
Recipe
Cook the pasta for 5 minutes in boiling water or until just tender. Drain and place in a large bowl. Mix in the sweet corn, frozen peas, undiluted soup and 1 Tablespoon of the chives.
Spoon half the pasta mixture into a large oven-proof dish. Spread half the tuna and tomatoes over the top. Cover with the remaining pasta mixture, tuna and tomatoes.
Roll out the pastry on a lightly floured surface to a 10 inch square. Mix together the anchovies and puree and spread over the pastry to within 1 inch.
Dampen the pastry edges, roll up like a swiss roll and cut into 16 rounds using a small sharp knife. Place on a baking sheet and press down to flatten slightly.
Preheat the oven to 180C/350F/Gas Mark 4.
Scatter the grated cheddar cheese over the pasta mix and bake for 30 minutes.
Increase the oven temperature to 200C/400F/Gas Mark 6 and place the spirals in the oven. Bake with the pasta for 15 minutes until spirals are golden brown and pasta bake is hot and bubbling.
Arrange the spirals around the top of the pasta bake and scatter over the remaining chives. Serve at once.
|
|
member logon
