Although it had been a while since I made a pasta bake, it’s still a big favourite of mine. It’s also a very good way to use a whole bunch of vegetables and save them from being thrown away.
To be on the safe side, start making this 1h30 before dinner time. It’s not overly complicated but there are a few steps that tend to take some time.
Tuna & Vegetables Pasta Bake
- 500g pasta
- Vegetables (whatever you have in your fridge that needs to be eaten; in this one I’ve used 2 zucchini, 2 carrots & 1 capsicum)
- 2 x 185g cans of tuna, drained
- grated cheese
For the Béchamel (white sauce)
- 50g. butter
- 2 tablespoons flour
- 1 litre milk
Preheat your oven at 200 C.
Start with your white sauce. Boil the milk (this will help speed up the process and reduce the risk of burning the sauce). Melt the butter on low heat. Remove from heat and add the flour, 1 tablespoon at a time, mixing well each time. You want something that will look like a very thick yellow paste. Add the boiled milk, little by little, mixing very well each time. When all the milk has been added, return to medium heat and bring to the boil, stirring constantly (be patient, this might take some time). When it’s done, leave aside.
Put your pasta to cook. In the meantime, peel and chop your vegetables and cook them in a frying pan with a splash of olive oil.
When everything is cooked, put it all in an oven dish: pasta, vegetables, tuna and white sauce. Mix it all together, making sure the white sauce coats everything. Cover with grated cheese and bake for about 15 minutes, or until the cheese is all melted and lightly brown and crispy on top.