Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
-
400g penne pasta
- 1 tablespoon extra virgin olive oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 2 cups frozen Birds Eye Peas & Corn
- 425g can John West Chunk Style Tuna in Springwater, drained
- 2 cups grated cheese
- 300ml tub sour cream
John West Tuna in Springwater 425g
Method
STEP 1Bring a large saucepan of water to the boil over high heat. Cook pasta following packet directions. Drain, reserving 1 cup of pasta water. Set aside.
STEP 2
Heat oil in the same saucepan over medium-high heat. Add onion and cook for 2 minutes until soft. Stir in the garlic and cook for a further 1 minute until just fragrant.
STEP 3
Stir through frozen Birds Eye Vegetables and cook for 2-4 minutes until tender. Add drained John West Tuna, cooked pasta, 1 cup of cheese, sour cream, reserved pasta cooking water and stir to combine
STEP 4
Spoon mix into a 2.5 litre capacity baking dish and sprinkle with remaining cheese. Cook in a preheated oven at 200°C for 20-25 minutes until cheese is golden.
Tips
Substitute your favourite Birds Eye frozen vegetable mix in this recipe.