This cheesy Tuna and Veggie Pasta Bake is perfect for anyone avoiding lactose. Made with lactose free milk and cheese, it's a creamy, feel-good dinner in 45 minutes.
Ingredients
250g shell pasta
3 tablespoons olive oil
1 (260g) zucchini, halved lengthways and cut into half moons
1 (180g) small red capsicum, seeded, quartered and sliced
120g baby spinach
¼ cup plain flour
2½ cups lactose free milk
1½ cups Perfect Italiano Perfect Bakes Lactose Free cheese
Salt and pepper, to taste
1 can (425g) tuna in spring water, drained
Method
Preheat the oven to 200°C (fan forced). Grease a large 10 cup capacity baking dish.
Cook the pasta according to packet instructions, drain well.
Heat 1 tablespoon of olive oil in a frying pan. Add zucchini and capsicum. Cook, stirring frequently for 5 minutes or until just softened. Remove pan from heat.
Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in flour; cook for 1 minute. Turn off heat. Gradually add milk, whisking constantly until smooth. Bring to a simmer and stir occasionally over a medium heat until thickened.
Whisk through half a cup of the cheese until melted. Stir in spinach until wilted. Stir in vegetables, pasta then tuna. Season to taste with salt and pepper.
Top with remaining cheese. Bake for 20-25 minutes until golden and warmed through. Serve immediately.
Tips & Hints
Use any of your favourite frozen veggies (peas, corn, carrots) for quick cooking shortcut. Add to cooking pasta in the last minute of cooking. Drain and transfer pasta with vegetables to baking dish.
You can replace the tuna with shredded cooked chicken.
