Name: Tuna and veg pasta mornay
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup risoni; 1 bunch broccoli, small florets; 50g butter, chopped; 1/4 cup plain flour; 2 1/2 cups skim milk; 425g can tuna in springwater, drained, flaked; 1/2 cup frozen peas, corn and carrot mix; 1/2 cup low fat grated cheddar cheese, plus 1/2 cup extra; 4 long green onions, finely sliced; 1 tsp finely grated lemon zest; 2 slices wholegrain bread, finely chopped; Chopped parsley, to serve

Tuna and veg pasta mornay

An old-fashioned favourite.

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

An old-fashioned classic pasta bake the whole family will enjoy. Our tuna veg and pasta mornay makes the perfect weeknight meal. Use up any leftover cooked small pasta in this dish.

Looking for more one-pan tray bake recipes?

Ingredients

1 cup risoni

1 bunch broccoli, small florets

50g butter, chopped

1/4 cup plain flour

2 1/2 cups skim milk

425g can tuna in springwater, drained, flaked

1/2 cup frozen peas, corn and carrot mix

1/2 cup low fat grated cheddar cheese, plus 1/2 cup extra

4 long green onions, finely sliced

1 tsp finely grated lemon zest

2 slices wholegrain bread, finely chopped

Chopped parsley, to serve

Method

Preheat oven to moderate, 180 degrees celsius. Grease an 8-cup baking dish.

In a large saucepan of boiling salted water, cook risoni 10 minutes until al dente, adding broccoli for 2 minutes. Drain, set aside.

Meanwhile, in a large saucepan, melt butter on medium. Add flour. Cook, stirring, 1 minute. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Season.

In a bowl, toss risoni, broccoli, sauce, tuna, vegetable mix, cheese, onion and zest together. Season.

Spoon into dish. Top with combined bread and extra cheese. Bake 15-20 minutes. Sprinkle with parsley.

Cook’s tip

Use up any leftover cooked small pasta in this dish.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Cook’s tip

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