A fantastic family size tuna and corn pasta bake.
Prep time:10 mins
Cook time:35 mins
- 2 cups spiral pasta
- 500g jar Leggo’s Tuna Bake with Spinach and Garlic
- 425g can John West Chunk Style Tuna in Springwater, drained
- 420g can Edgell Corn Kernels, drained
- 1 cup grated tasty cheese
Cook pasta following packet directions. Drain and return to saucepan.
Stir in Leggo’s Tuna Bake, John West Tuna and Edgell Corn Kernels.
Spoon into a 2 litre capacity ovenproof dish and sprinkle with cheese. Bake in a preheated oven at 190°C for 25 minutes or until golden brown.
For additional flavour and crunch, add ½ cup finely sliced celery in STEP 2.