Tuna and Pasta Bake
2014-08-15 01:20:53
Serves 6
This delicious Tuna and Pasta Bake supplemented with peas and mushrooms is high in protein. It is suitable for malnourished individuals.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
232g
Servings
6
Amount Per Serving
Calories 463
Calories from Fat 165
% Daily Value *
Total Fat 19g
29%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 146mg
49%
Sodium 291mg
12%
Total Carbohydrates 47g
16%
Dietary Fiber 3g
11%
Sugars 6g
Protein 25g
Vitamin A
17%
Vitamin C
5%
Calcium
23%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Butter 50g
- Plain flour 3 tbsp.
- Milk 1,5 cups
- Sustagen Hospital Formula Vanilla 4 scoops
- Salt and Pepper to taste
- Grated tasty cheese 1/2 cup
- Spiral pasta, cooked 250g
- hard boiled eggs, shelled and quartered 3
- Can tuna in brine or water, drained 425g
- Frozen peas 1/2 cup
- Mushrooms 250g
- Grated cheese, for topping 1/2 cup
- Fresh breadcrumbs 1/2 cup
- nutmeg to taste
Instructions
- Preheat oven to 180 degree Celsius/ 170 degree Celsius fan forced. Grease a 30cm x 20cm baking dish.
- Melt butter in a small saucepan, add flour and cook for 1 minute. Remove from heat.
- Gradually whisk in milk, return to heat and bring to the boil stirring continually until sauce thickens.
- Stir in Sustagen and tasty cheese until melted and smooth. Season with salt, pepper and nutmeg.
- Arrange cooked pasta, egg, tuna, peas and mushrooms into baking dish. Pour over sauce and mix through.
- Sprinkle with grated cheese and breadcrumbs and bake in oven for 20 minutes or until golden.
Notes
- Modified from Nestle Health Science
Adapted from Nestle Health Science
Adapted from Nestle Health Science
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