TUNA AND PESTO PASTA BAKE

We have a lot of tuna meals in our home, not only because it makes extremely affordable meals but because it is so versatile and we love the taste. This is the first time I have ever made this Tuna and Pesto Pasta Bake and all I can say is that it is absolutely, positively de-licious.Feel free to substitute the pesto with whatever flavour you have on hand. I used sun-dried tomato pesto and it complemented it perfectly.

                                                                  TUNA AND PESTO BAKE




500g Dried Penne Pasta
2 teasp. Olive Oil
3 Shallots, finely chopped
2 Garlic cloves, crushed
2 sticks Celery, finely chopped
250g Cherry Tomatoes, quartered
120g Baby Spinach
1/4 cup Basil Pesto
1 cup Light Evaporated Milk
2 x 185g cans Tuna in Olive Oil, Chunk Style
1/2 cup grated light Mozzarella Cheese


Mixed salad leaves, to serve. 


1. Preheat oven to 180 degrees. Cook pasta in a large saucepan of boiling 
    salted water, following packet directions, until tender. Drain.


2. Heat oil in a large frying pan over medium heat. Add onions, garlic and
   celery. Cook, stirring for 2 minutes or until onion is soft. Add tomatoes.
   Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2
   minutes or until spinach has just wilted. Add pasta to pan with tuna
   (undrained). Season with salt and pepper. Toss gently to combine.


3. Spoon mixture into an 8-cup capacity ceramic baking dish. Top with 
   cheese. Bake for 20 minutes or until cheese is melted and golden. Stand
   for 5 minutes before serving.