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Photo of Tuna pasta bake with greens by WW

Tuna pasta bake with greens

10
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
When you need a family-friendly weeknight meal, nothing could be simpler than a pasta bake. This one combines traditional flavours in a creamy cheese sauce with added veg to help you on your way to 5-a-day

Ingredients

White pasta, dry

240 g, penne

Broccoli, raw

200 g, tenderstem, cut into 4cm lengths

Spinach

260 g, young leaf

Low Fat Spread

1 tablespoon(s)

Plain White Flour

1 tablespoon(s), level

Skimmed Milk

400 ml

Dijon Mustard

2 teaspoon(s), level

Half fat Cheddar cheese

60 g

Tuna in spring water, drained

2 can(s), medium, drained, 2 x 160g tins

Sweetcorn, tinned, drained

260 g

Instructions

  1. Bring a large pan of water to a boil and cook the pasta to pack instructions. Add the broccoli to the pan for the final 4 minutes of cooking time, then drain both. Return the pasta and broccoli to the pan, then stir through the spinach to wilt. Set aside.
  2. Preheat the oven to 190°C, fan 170°C, gas mark 5. Melt the spread in a pan over a medium heat, then stir in the flour. Cook for 2-3 minutes, stirring, then gradually whisk in the milk to make a thick white sauce. Remove from the heat and stir in the mustard and half the grated cheese.
  3. Mix the pasta, Tenderstem broccoli and spinach with the sauce, tuna and sweetcorn, then season well. Transfer to a 20cm x 30cm baking dish and scatter over the remaining cheese. Bake for 20 minutes until the cheese is melted and golden, then serve.

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