Serves
4
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 400g penne pasta
- 500g jar Leggo’s Tuna Bake with Spinach and Garlic
- 425g can John West Chunk Style Tuna in Olive Oil Blend, drained
- 420g can Edgell Corn Kernels, drained
- ½ cup fresh breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 teaspoons melted butter
- 1 tablespoon chopped fresh parsley or chives, for garnish
John West Tuna in Olive Oil 425g
Corn Kernels
Method
STEP 1Cook pasta following packet directions, until just al dente. Drain and return to saucepan.
STEP 2
Stir in Leggo’s Tuna Bake, John West Tuna and Edgell Corn Kernels. Spoon pasta mixture into a 2 litre capacity ovenproof dish.
STEP 3
In a bowl, combine breadcrumbs and parmesan, pour over melted butter and toss to coat. Top tuna mixture with bread mixture.
STEP 4
Bake in a preheated oven at 190°C for 20-25 minutes or until golden brown. Garnish with herbs and serve.
Tips
Add some lemon zest to the crumb topping in STEP 3.
John West Tuna in Olive Oil 425g