TUNA PASTA BAKE WITH CRUSHED CHIPS TOPPING
Lockdown day #320
Tuna pasta bake with crushed chips topping. Comfort food.
- 2 tins tuna, drained and flaked
- 1 cup whole wheat pasta screws, cooked as per packet instructions (under cook), drained and keep aside.
- 1 packet Potato Bake, mixed with 400 ml milk
- 3 baby marrows, cut into chunks
- 1 green pepper, cut into cubes
- 1 onion cubes
- 1 cup grated Mozzarella cheese
- 200 g Portobellini mushrooms, wiped and cut up
- 3 eggs, beaten into about 100 ml cream
- 1 large packet cheese and onion chips, crushed
- oil, for frying
Fry the onions, green pepper, baby marrow and mushrooms for about 10 minutes. Add the Potato Bake in milk and simmer until cooked through and slightly thickened.
Add the pasta, tuna, cheese, eggs in cream and half the crushed chips. Stir to mix well.
Spoon into a large ovenproof dish and sprinkle the rest of chips over the top.
Bake in preheated oven at 175°C until set and golden brown on top.
Should be between 30 to 40 minutes depending on your oven.
Perfect food for lunch boxes.
Note :
I added a wedge of thinly sliced and cubed Moroccan preserved lemon as I’ve bottled so many. Very salty but no need to rinse for this dish. Just make sure you remove all seeds.
Recipe and photo: Elsabie Templeton
