Tuscan Style Tuna and Prawn Pasta Bake
with Cheese, Tomato and Baby Leaf Salad
Pasta bakes are a crowd-pleasing dish, typically pairing tomatoey sauces with gooey melted cheese. Here, we're adding tuna and prawns to the rich tomato sauce, adding some greens with basil and spinach, then serving up with salad for a fresher take on a family favourite pasta bake.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 tin(s)
Skipjack Tuna in Water
(Contains Fish)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Dried Basil
40 grams
Baby Spinach
20 grams
Baby Leaf Mix
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, cut the tomato into 2cm chunks.
In a medium bowl, mix together the tomato, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.
Peel and grate the garlic (or use a garlic press).
Grate the Cheddar cheese. Drain the tuna and prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the garlic and fry until fragrant, 1 min.
Stir in the prawns, passata, sun-dried tomato paste, red wine stock paste, dried basil, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
Meanwhile, pre-heat your grill to high.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When the rigatoni is ready, stir the drained tuna, cooked rigatoni and butter (see pantry for amount) into the sauce. Season with salt and pepper.
Add a splash of water if your sauce is looking a little thick.
Spoon the pasta into an appropriately sized oven dish. Top with the grated cheese and grill until melted and golden, 5-6 mins.
Just before the pasta's ready, add the baby leaves to the tomato and toss together.
Share the Tuscan style tuna and prawn pasta bake between your serving bowls.
Serve the salad on the side.
Enjoy!
