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Baked Tuna, Zucchini and Spinach Pasta Recipe

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A really good baked pasta dish, with veggies in it.

Number of servings: 4

Estimated Prep Time: 20 minutes

Estimated Cooking Time: 5 minutes



Grate the cheese; set aside.

Put a large covered pot of salted water on top the stove, and get it started to boil.

Wash the zucchini, grate it skin on, and set aside in a colander to drain.

Wash the spinach leaves. If they are large, tear them up into somewhat smaller pieces. Set aside.

Add the pasta to the pot of boiling water and let it start cooking. You want to cook it until it is just barely tender to the fork.

Put butter in a microwave-proof bowl and zap in the microwave until the butter is melted. Stir in the flour well, then whisk in the milk a little at a time. Return to the microwave for anywhere from 3 to 4 minutes, removing to stir every minute, until the sauce is thick. Stir in half the grated cheese, season to taste with salt, pepper and any dried herbs that might strike your fancy (basil, oregano, etc.)

Turn your oven's broiler / grill on and get it heating.

The pasta should be ready to drain by now. Drain it, return it to the pot, and add to it the sauce, the zucchini, the spinach and the tuna. Stir to mix everything in, then turn into a shallow, ungreased ovenproof dish and sprinkle the remaining grated cheese over top.

Place under broiler / grill and leave there until everything is piping hot and the top is starting to turn golden. This should take somewhere in the range of 5 to 7 minutes. Serve hot.

Recipe notes

Used ridged penne. Or instead of penne, any other largish, shaped pasta with ridges to catch and hold the sauce (i.e. not macaroni or spaghetti.)

1/4 pound (100g) of grated cheddar will equal about 1 cup grated.

3/4 pound penne is about 4 cups.

For the tinned tuna, use either a tin that is 200g / 7 oz before draining, or 2 tins that are 170g / 6 oz before draining. (Yes, you'll end up with more tuna if you go the two-tin route, but you won't get any complaints.)

Optional: just before sprinkling the cheddar cheese over top, arrange a few tomato slices on top the pasta in the baking dish.

Please share this recipe with your friends. They may love it.


See also:

Pasta Recipes

Bacon and Egg Farfalle Recipe; Baked Cauliflower Pasta Recipe; Baked Gnocchi with Bacon & Blue Cheese Recipe; Baked Gnocchi with Cauliflower and Broccoli Recipe; Baked Tuna, Zucchini and Spinach Pasta Recipe; Blue Cheese and Broccoli Pasta Bake Recipe; Broccoli and Ricotta Sauce for Pasta Recipe; Camembert and Pancetta Macaroni Cheese Recipe; Chickpea and Broccoli Pasta Recipe; Chickpea and Broccoli Spaghetti Recipe; Easy Pesto Recipe; Eggplant Rollatini; Fettucine Alfredo Recipe; Gnocchi with Roasted Peppers Recipe; Gorgonzola and Spinach Pasta Recipe; Grape Jelly Spaghetti Sauce Recipe; Green Bean & Pesto Linguine Recipe; Green Crunch Pasta Recipe; Linguine with Sun-dried Tomatoes and Balsamic Vinegar Recipe; Macaroni & Cheese Florentine Recipe; Parsley and Walnut Pesto Recipe; Parsley Spaghetti Recipe; Pasta with Cabbage Recipe; Penne with Bacon & Roasted Cauliflower Recipe; Ravioli with Mascarpone and Gorgonzola Sauce Recipe; Rocket & Tomato Pasta Recipe; Sage and Walnut Ravioli Recipe; Sausage and Carrot Pasta Sauce Recipe; Sausage, Capers and Olives Pasta Sauce Recipe; Shrimp Scampi Recipe; Souffléd Macaroni and Cheese Bake Recipe; Spaghetti Ravello Recipe; Spinach and Tomato Baked Gnocchi Recipe; Thai Style Green Curry Noodle Plate for Actifry; Tuna and Anchovy Pasta Recipe; Walnut and Blue Cheese Penne Recipe; Watercress and Broadbean Pesto Recipe; Watercress, Spinach and Rocket Pesto Recipe; Whole Wheat Pasta with Anchovy and Onion Sauce Recipe

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