Looking for a delicious pantry and freezer meal? Make this tuna pasta bake in individual mini baking dishes.
Disclosure: I received 6 of the mini bakers from Create-ologie and I love them.
I absolutely love baking in individual dishes, whether it’s a dessert or a main meal, food always look so neat and pretty in small baking dishes, plus you can refrigerate leftovers and leave them in the same baking dish to reheat.
- 1 box spiral pasta
- 2 large tins (or pouches) of tuna
- 1 cup corn kernels - if frozen, thaw
- 1 can creamed corn
- 3/4 cup breadcrumbs
- 1/4 cup parmesan cheese - grated
- 1 lemon - juice and zest
- 1/4 cup fresh parsley - roughly chopped
- 1 onion - finely chopped
- 1 tsp chopped garlic
- 1 cup peas - if frozen, thaw
- 1 pkg low-fat feta cheese - crumbled
- 1 pkg extra light ricotta
- 1 tbs butter
- Preheat the oven to 350F.
- Prepare the pasta according to package directions and drain.
- In a bowl combine the parmesan cheese, breadcrumbs, lemon zest, and parsley and set aside. This will be your topping.
- Melt butter in the large pot you cooked the pasta in and saute the onion and garlic.
- Turn down the heat to a simmer and add the pasta. Stir to combine. Include the tuna, lemon juice, peas, corn, creamed corn, feta, and ricotta. Stir until everything is combined and warmed through.
- Spoon tuna and pasta into mini bakers and any extra into a casserole dish. Top with the parmesan cheese mixture you had set aside. Bake for 20 minutes until the top is browned and a little crispy.
Recipe: by Tonya Staab tonyastaab.com
This recipe filled not only 6 mini bakers but also a casserole dish for leftovers that we enjoyed for lunch the next day.
Serve your tuna pasta bake with a garden salad and fresh French bread.
The Mini Bakers can be purchased from Create-ologie. Look at the amazing colors they come in.
Create-ologie is a new online destination where you can purchase the most lovely products for your home, garden, and office. You will also find inspiration on how to use them.
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