Cooking up a decent pasta bake is really a most useful skill that poor college students need to possess:
- It’s a no-brainer food that still tastes good – Lovely, because we need to direct our brain power to school work and revision. We don’t have time to think about complicated recipes for dinner…
- It’s really cheap – Canned tuna, cheese, sweetcorn kernels (frozen ones are infinitely cheaper and last forever), pasta… It is this simple! Helps us save up more pennies for that big trip coming up in Summer!
- It’s fast and almost effortless. Assembling a few ingredients, boiling pasta, dumping it into the oven – How long can this take? And leftovers can be easily kept in the fridge for your next meals.
Ingredients for Tuna & Sweetcorn Cheesy Pasta Bake: Serves 1
Tuna & Sweetcorn Cheesy Pasta Bake
150-250g dry tubular pasta like penne
Olive oil, to cook and to grease
1 can flaked tuna, regardless in brine or water
1 small onion, chopped
Sweetcorn, a handful
1/4 cup cream
Grated mozzarella or cheddar cheese, a handful
1. Boil pasta till 80% cooked. It should still feel a little hard when you bite in, but overall soft on the outside. Boil sweetcorn subsequently.
2. Heat oil tablespoon of olive oil on pan and brown onions at medium-high setting. Throw in flaked tuna, cream, and a handful of cheese. Throw pasta in and stir-fry for a couple of minutes.
3. Scoop pasta and ingredients into well-greased casserole dish before topping with sweet corn and a layer of cheese.
4. Bake for 15-20 minutes at Gas Mark 6 or until cheese melts to desired crisp and consistency. Savour!
Note: If you find pan-frying the ingredients before baking a hassle, feel free to skip Step 2 and just dump all ingredients into casserole dish, but cooking time in the oven would be twice as long, and corn and cheese should only be added at the last 15 minutes. It equates to approximately the same cooking time eventually, and I dare-say that the pan-fried pasta would taste better than the other!
Posted by #phangchewfat