There's added creaminess in this tuna bake, courtesy of delicious carbonara sauce and extra cheese.... yum!
375 g penne pasta
490 g jar carbonara sauce
425 g can canned tuna in oil, drained
1 cup frozen peas
80 g fresh baby spinach leaves
2 cups grated cheese
salt and pepper, to taste
- Cook pasta in a stockpot of boiling, salted water until just tender. Drain, reserving 1⁄2 cup cooking liquid. Return pasta to stockpot.
- Pour sauce into a small saucepan over a medium heat. Stir until hot. Add to pasta with tuna, peas, spinach, half the cheese and reserved cooking liquid. Stir to combine. Season with salt and pepper.
- Transfer to a large, ovenproof dish (12-cup capacity). Sprinkle with remaining cheese.
- Cook in a hot oven (200C) for about 20 minutes, or until golden brown. Serve.