Categories
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Tuna & Shrimp Bake |
Yield:4
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INGREDIENTS: |
8 oz |
tricolor pasta shapes |
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1 tbsp |
vegetable oil |
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1 bunch |
scallions, trimmed and chopped |
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6 oz |
button mushrooms, sliced |
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14 oz can |
tuna in water, drained and flaked |
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6 oz |
peeled shrimp, thawed if frozen |
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2 tbsp |
cornstarch |
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1 3/4 cups |
skim milk |
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DIRECTIONS:
- Preheat the oven to 375`F. Bring a large pan of water to a boil and cook the pasta according to the instructions on the packet, until it is tender but still firm to the bite. Drain thoroughly.
- Meanwhile, heat the oil in a skillet and saute all but a handful of the scallions and all of the mushrooms, stirring, for 4-5 minutes until softened.
- Place the cooked pasta in a bowl and mix in the scallions, mushrooms, tuna, and shrimp. Set aside and keep warm until required.
- Blend the cornstarch with a little milk to make a paste. Pour the remaining milk into a saucepan and stir in the paste. Heat, stirring, until the sauce begins to thicken. Season with salt and pepper.
- Pour the sauce over the pasta mixture and stir until well combined. Transfer to the base of an ovenproof gratin dish and place on a cookie sheet.
- Arrange the tomato slices over the pasta and sprinkle with the bread crumbs and cheese. Bake for 25-30 minutes until golden. Serve sprinkled with the reserved chopped scallions.
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