Tuna, Lemon & Basil Pasta Bake

By Chris Dips on August 17, 2015

For this recipe, we have re-used our Heritage Terracotta Pots as baking dishes. They are the perfect size for a single serve. We recommend making a batch of these when you have some spare time and popping them in the freezer for a simple mid-week meal.

This recipe makes 4 single serves.

Ingredients:

• Spiral pasta, cooked to 80%
• 1 large can of tuna in springwater
• 1 tub of Chris’ Traditional French Onion Dip
• 1/2 cup Mozzarella, grated
• 1/2 cup Pecorino cheese, grated
• 1 bunch basil leaves, roughly torn
• The juice and zest of half a lemon
• Salt & pepper, to taste

Method:

• Pre-heat your oven to 180 deg C
• In a pot of boiling water, cook the spiral pasta as per the packet directions, until it is 80% cooked through
• Drain the pasta and stir through the French Onion dip, drained tuna, basil leaves, lemon juice and zest, salt and pepper and almost all of the cheese (keeping a little aside to sprinkle over the top)
• Spoon the coated pasta into your terracotta pots and sprinkle with remaining cheese
• Place on a baking tray and into the oven for 20-30 mins, or until golden brown on top
• Serve immediately, or allow to cool, cover in foil and place in the freezer for an easy mid-week meal