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12Ingredients
55Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
- 400 grams rigatoni pasta
- 3 Tbsp. butter
- 1 onion (peeled and chopped finely)
- 50 grams all purpose flour (plain/)
- 600 mL milk
- 250 grams cheddar (strong, grated)
- salt
- pepper
- 320 grams canned tuna (albacore tuna if possible drained and flaked)
- 330 grams sweetcorn (canned, drained)
- 150 grams frozen petit pois
- 1 handful chopped parsley
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol90mg30% |
Sodium520mg22% |
Potassium520mg15% |
Protein22g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A20% |
Vitamin C20% |
Calcium50% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Vollick 3 years ago
Everyone really liked, but I thought I’ve had better tuna casserole. Not as creamy as I had hoped, even after adding more milk as I made the sauce.
Dee🦄 3 years ago
This was actually really good! I used Tex Mex cheese instead of cheddar as its all I had, and it gave it a nice hot kick. I also added some broccoli. Delicous! And big portion too. Highly recommend as an easy and quick meal. This will be in rotation for me :)
❤️ Sharon ❤️ 6 years ago
This has to be the best pasta bake I have ever made. So tasty and kids loved it. I added two 150 grams of tuna and a tin of sweetcorn. Will definately be making this again 😊