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
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.