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–+ servings

Tuna Pasta bake (Children)

Print Recipe
Allergen
fish
,
milk (dairy)
Servings 20

Ingredients

  •  
    1.25 kg Tuna Chunks In Springwater
  •  
    600 g Wholemeal pasta
  •  
    600g Peas green, frozen, raw
  • 400 g corn frozen
  •  
    1 Onion finely chopped
  • 500 g Broccoli finely chopped
  • 4 cup Milk cow, ready to drink, regular fat, other
  •  
    1 tb Oil olive, regular
  • 2 cup Cheese cheddar
  • 1 cup Breadcrumbs white
  • 100 g Margarine
  • 0.5 cup Wholemeal Flour plain

Instructions
 

  • Preheat oven to 200°C/180°C fan-forced. Grease a baking dish.
  • Cook pasta in a saucepan of boiling water, following packet directions, until just tender. Drain. Transfer to a bowl.
  • Melt margarine in a saucepan over medium heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring for 5 minutes or until thickened, add 1 cup cheese . Cook for 2 minutes or until combined and cheese melted.
  • Stir in tuna, onion, frozen vegetables, brocolli and pasta and stir until heated through. Spoon into prepared dish. Sprinkle with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes. Serve.
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Notes

Vegetarian version: 
  • Replace the tuna in equal amounts with chickpeas and swap to Vetta high protein pasta to meet protein needs of growing children.
 
 
1. Fish
  • Source in recipe: Tuna
  • Modification: Substitute with cooked lentils, chickpeas, or a fish-free plant-based protein for a fish-free version.
2. Wheat/Gluten
  • Source in recipe: Wholemeal spaghetti, white breadcrumbs, wholemeal plain flour (all wheat-based, contain gluten)
  • Modification: Use gluten-free pasta, gluten-free breadcrumbs, and a gluten-free flour blend.
3. Milk (Dairy)
  • Source in recipe: Cow’s milk, cheddar cheese, margarine (may contain milk derivatives)
  • Modification: Use plant-based milk (such as oat, rice, or coconut milk), dairy-free cheese, and dairy-free margarine.
4. Sulphites
  • Possible source in recipe: Breadcrumbs, processed cheese, frozen peas/spinach (some brands use sulphites as preservatives)
  • Modification: Use sulphite-free breadcrumbs, cheese, peas, and spinach (check labels).
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