Tuna pasta bake
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Tuna pasta bake
  Tuna    Pasta  
Last updated 6/12/2012 12:53:18 AM. Recipe ID 15086. Report a problem with this recipe.
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      Title: Tuna pasta bake
 Categories: None
      Yield: 6 Servings
     12 oz Fresh Pasta Spirals
      7 oz Sweetcorn;Canned,Drained
      4 oz Frozen Peas
 20 3/4 oz Condensed Cream of Mushroom
      2 tb Snipped Fresh Chives
     14 oz Tuna Chunks, Drained, Flaked
      8 oz Tomatoes; cut into sm dice
    250 g  Puff Pastry
     50 g  Anchovies; Canned
      4 tb Tomato Puree
      2 tb Grated Parmesan Cheese
      4 oz Grated Cheddar Cheese
  Cook the pasta for 5 minutes in boiling water or until just tender.
  Drain and place in a large bowl. Mix in the sweetcorn, 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 amd 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.

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Recipe ID 15086 (Apr 03, 2005)

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