“I often make this when both my sons have friends staying over for the weekend I like to make something in advance that I can pop in the oven ,it has to be filling as these young boys have hollow legs. I serve this with some grilled tomatoes drizzled with a little balsmaic vinegar.and lots of crusty Italian bread.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook Pasta in lightly salted boiling water for 15 minutes until"al dente".
  2. Drain and keep warm.
  3. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
  4. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
  5. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
  6. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
  7. Stir in 2 ozs of parmesan.
  8. and remove from heat.
  9. Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce.
  10. Continue layering sauces andpasta,finishing with cheese sauce.
  11. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
  12. Sprinkle with a little fresh thyme and serve hot.

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