Ingredients
Method
- Bring a large saucepan of water to the boil over high heat. Cook pasta following packet directions. Drain, reserving 1 cup of pasta water. Set aside.
- Heat oil in the same saucepan over medium-high heat. Add onion and cook for 2 minutes until soft. Stir in the garlic and cook for a further 1 minute until just fragrant.
- Stir through frozen Birds Eye Vegetables and cook for 2-4 minutes until tender. Add drained John West Tuna, cooked pasta, 1 cup of cheese, sour cream, reserved pasta cooking water and stir to combine.
- Spoon mix into a 2.5 litre capacity baking dish and sprinkle with remaining cheese. Cook in a preheated oven at 200°C for 20-25 minutes until cheese is golden.
Top Tips
- Substitute your favourite Birds Eye frozen vegetable mix in this recipe.
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