Tuna, Tomato, Mascarpone & Pesto Bake
The ultimate gourmet pasta bake - A creamy tomato based sauce, with basil pesto - chunks of tuna, sweet peas & sweetcorn topped with cheddar cheese then baked to perfection
Double the recipe then before baking, tub up some of the mixture and top with cheese for an easy lunch or dinner you can enjoy cold or reheated. Swap the peas and sweetcorn for other veggies as preferred
Cooking Method
- Pre heat oven to 220c gas 7 fan oven 200c
- Heat up a deep sided frying pan with a little olive oil and brown the diced onion on a medium heat
- Add the chopped tomatoes, basil pesto and Puréety Bolognese seasoning before bringing to a simmer and stirring well. Simmer for 20-30 minutes
- Whilst the sauce is simmering, bring a pan of salted water to the boil and cook the pasta to packet instructions
- When the sauce is ready, take off the heat and mix through the mascarpone, sweetcorn & peas
- Combine the sauce and the cooked pasta, lastly fold in the tuna trying to keep some chunks when mixing
- Put the mixture into a ovenproof tray and bake or grill until the cheese has melted - serve and enjoy!
Ingredients
- 330g Fusilli Pasta
- 3x 145g Tuna Chunks in Water
- 190g Basil Pesto
- 2x 400g Tinned Chopped Tomatoes
- 100g Cheddar Cheese , Grated
- 75g Garden Peas
- 75g Sweetcorn
- 100g Mascarpone
- 1 Medium Sized Onion , Diced
- 1tbsp Olive Oil
- 100ml Water
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