I absolutely love baking in individual dishes, whether it's 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.
Easy Tuna Pasta Bake Recipe
- 1 box spiral pasta
- 2 lge 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
Note: This recipe filled not only 6 mini bakers, but also a casserole dish for leftovers that we enjoyed for lunch the next day.
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 top is browned and a little crispy.
Serve 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.
Want 10% of your entire order? Enter Tonya during checkout.
Disclosure: I received 6 of the mini bakers from Create-ologie and I love them.