Ingredients for Tuna Pasta Bake With Corn Chip Crunchy Topping
- 250g pasta (penne, rotini, or your favorite shape)
- Chunk Tuna
- 1 can (300g) condensed cream of celery soup
- 150g grated cheddar cheese (100g for pasta, 50g for topping)
- Fresh Parsley
- 100g crushed corn chips
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How to Make Tuna Pasta Bake With Corn Chip Crunchy Topping
- Preheat oven to 190°C (170°C fan/375°F).
- Cook 250g pasta (penne, rotini, or your favorite shape) in a large pot of boiling salted water for 8-10 minutes, or until al dente. Drain and rinse with cold water.
- Stir in 1 can (300g) condensed cream of celery soup into the cooked pasta.
- Gently fold in 2 cans (160g each) tuna in brine (drained), 100g grated cheddar cheese, and 2 tablespoons chopped fresh parsley.
- Pour the pasta mixture into a greased 20x25cm oven-proof dish.
- **Crunchy Topping:** Combine 100g crushed corn chips, 50g grated cheddar cheese, and 2 tablespoons melted butter in a bowl. Sprinkle evenly over the pasta.
- Bake for 20-25 minutes, or until heated through and the topping is golden brown and crispy.
- Serve immediately with grilled cherry tomatoes and a simple side salad. Enjoy!
- Optional: Add a sprinkle of paprika to the topping for extra color and flavor.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
9g
Fat
40g
Carbs
16g
