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
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.
Use up any leftover cooked small pasta in this dish.
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