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Tuscan Style Tuna and Prawn Pasta Bake
Tuscan Style Tuna and Prawn Pasta Bake

Tuscan Style Tuna and Prawn Pasta Bake

with Cheese, Baby Plum Tomatoes and Baby Leaf Salad

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Pasta bakes are a crowd-pleasing dish, typically pairing tomatoey sauces with gooey melted cheese. Here, we're adding tuna and prawns to the rich tomato sauce, adding some greens with basil and spinach, then serving up with salad for a fresher take on a family favourite pasta bake.

Tags:
Pescatarian
•High Protein
Allergens:
Cereals containing gluten
•Milk
•Fish
•Sulphites
•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese**

1 tin(s)

Skipjack Tuna in Water

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

28 grams

Red Wine Stock Paste

1 sachet(s)

Dried Basil

40 grams

Baby Spinach**

20 grams

Baby Leaf Mix**

250 grams

Large King Prawns**

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3117 kJ
Energy (kcal)745 kcal
Fat21.8 g
of which saturates10.1 g
Carbohydrate87.3 g
of which sugars14.6 g
Dietary Fiber5.7 g
Protein46.7 g
Cholesterol130 mg
Salt5.1 g
Potassium71.3 mg
Calcium33.1 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander
•Medium Saucepan
•Grater
•Knife
•Large Saucepan
•Oven dish

Instructions

Boil the Pasta
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Finish the Prep
2

Meanwhile, quarter the baby plums.

In a medium bowl, mix together the tomatoes, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.

Peel and grate the garlic (or use a garlic press).

Grate the Cheddar cheese. Drain the tuna and prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

Start the Sauce
3

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 1 min.

Stir in the prawns, passata, sun-dried tomato paste, red wine stock paste, dried basil, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

Finish the Sauce
4

Meanwhile, pre-heat your grill to high.

Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

When the rigatoni is ready, stir the drained tuna, cooked rigatoni and butter (see pantry for amount) into the sauce. Taste and season with salt and pepper if needed.

Add a splash of water if your sauce is looking a little thick. 

Grill Power
5

Spoon the pasta into an appropriately sized ovenproof dish. Top with the grated cheese and grill until melted and golden, 5-6 mins.

Just before the pasta is ready, add the baby leaves to the tomatoes and toss together.

Serve
6

Share the Tuscan style tuna and prawn pasta bake between your serving bowls.

Serve the salad on the side.

Enjoy!

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