Remember back when you were in school doing Home Economics? I’ll bet one of the recipes you learnt to make was a roux – a fancypants term for white sauce. From there, you almost certainly learnt to make a tuna pasta bake. Or was it just me?
Considering it was one of the recipes in my Form 1 cookbook (the equivalent of Year 6 in Australia and New Zealand), I’m guessing tuna pasta bake is classed as an easy peasy lemon squeezy recipe.
Rest assured, I’m such a terrible cook that I can make an even easier tuna pasta bake recipe. And it’s delicious!
My Cheaty McCheat version can be scraped up from the almost empty larder and fridge contents of most households.
Cheaty MCheat Tuna Pasta Bake
- Fill and boil the jug.
- Turn on the oven to about 190 degrees celsius. By the time the oven is ready, you’ll have the rest of the recipe ready.
- Use the boiling water to cook some pasta – macaroni or fusilli or shells. (I bunged mine in the microwave for 10 minutes).
- Whilst the pasta is cooking, empty the contents of two drained big cans of tuna (we buy Sirena) and one drained big can of corn kernels into a bowl.
- Ordinarily, you’d make the roux now. Not for Cheaty McCheats! Remember that tub of light sour cream you used for Taco Tuesday? Whack the rest of that into your tuna and corn.
- Add a bit of milk if you think there’s not quite enough sour cream left.
- Grab the jar of tomato paste you also discovered in the fridge and chuck a couple of heaped spoonsful into the bowl
- A couple of big handfuls of grated cheddar cheese (we are so Cheaty McCheat we buy it ready grated in bags) into the bowl
- Spice up your life with some chilli flakes and lots of cracked pepper added to the bowl
- Mix the lot together really well
- Whilst you’re waiting for the pasta to finish boiling, finish making the cup of tea you cleverly made when you boiled the jug
- Instagram your cup of tea, tagging #kimbalikesdailytreats and @kimbalikes
- Whizz up a piece of bread to make breadcrumbs (if you’ve got a spare breadroll or a crusty heel of bread, use the grater instead)
- Drain the pasta and mix into the bowl of tuna
- If you’ve been super-duper clever, your bowl will be suitable for ovens and you can just grab your spatula and press the tuna pasta mix down. Otherwise, pop the mixture into a casserole dish or a Pyrex dish. You could do individual serves in ramekins and save on dishes.
- Sprinkle the breadcrumbs on top, add some cracked pepper and then add another handful (or three) of grated cheese.
- Bung in the oven for 12-15 minutes depending on how quick your oven is
- Serve up and enjoy
This was so yummy that Boyo decided he would have the leftovers for dinner the following night. Big call because it was not only Pizza Friday but fortnightly Delivery Pizza Friday!
I’m taking that as a win! This is a really great recipe for kids to make too.
Oh, and before you recoil in horror at the slackness of purchasing ready grated cheese and cans of vegies, it’s a hangover from the time when my auto immune illness was so bad that I didn’t have the physical strength in my hands to grate a block of cheese or use a big knife to chop the kernels off a cob of corn.
From go to whoa, and even including a wee tea break, this tuna pasta bake recipe takes about 25 minutes. That’s under half an hour from “bugger, is it dinner time already?” to “yum, this is delicious! You’re the best cook ever!”.
What’s your favourite Cheaty McCheat meal?