Tuna & Veggie Pasta Bake

WW Points7

Servings 6

Place water into mixing bowl and bring to the boil 10-12 min | 100°C | speed 1 or until boiled. (I use hot water to quicken the process)
1200 g water
Add salt (optional) and dried pasta through hole in mixing bowl lid
Cook time indicated on package | 100°C | REVERSE | speed 1, without measuring cup, until al dente.
1 ½ tsp salt, 250 g dried pasta
When cooked, Drain pasta in Varoma (Colander)
Open tin of Tuna and drain OVER the pasta - this will stop the pasta from sticking together
1 Can (425g) Tuna in Springwater
Dice zucchini and mix through (see note)
Season to taste with salt & Pepper - Remember, the veggies will soak up a lot of the salt, so use a little more than usual
1 large Zucchini
Set oven to 180 degrees - Fan Force

Place butter, milk, flour, salt, pepper and nutmeg into mixing bowl and start Thicken Mode | 100°C. Serve as desired
20 g unsalted butter, 250 g Skim Milk, 20 g plain flour, 1 tsp salt, 1 pinches ground black pepper, 1 pinches nutmeg

Place pasta and tuna into bake dish.
Pour over white sauce and blend together gently
Sprinkle Mozzarella over the top of the bake
50 gms Light Mozzarella Cheese
Thinly slice tomatoes and place on top of your dish
2 Tomatoes
Bake at 180 degrees for 35 mins. Leave sit for 5 minutes before serving

You can add any vegetables that you like and if you have fussy kids that don't like seeing them

Put cut up veggies into your TM bowl and 5 Seconds | Speed 4

7 PP for me per serve