Scrumptious Spinach Tuna
Pasta Bake

Welcome to the world of Scrumptious Spinach Tuna Pasta Bake!!

If you're craving a comforting and flavorful dish that combines the goodness of tender pasta, nutritious spinach, and the rich taste of tuna, you have come to the right place.

Our collection of recipes will guide you through the process of creating a mouthwatering pasta bake that is both easy to make and incredibly satisfying.

Whether you are cooking for a crowd, preparing a family dinner, or simply indulging in a cozy night in, this dish is sure to be a hit.

So, grab your apron, preheat your oven, and let's dive into the delightful world of this cheesy, creamy, and utterly delicious spinach tuna pasta bake.

Scrumptious Tuna Spinach Pasta

Ingredients 500g pasta cooked according to the packet instructions until just done. 2 garlic cloves chopped. 300g spinach washed and roughly chopped. 2 cans (170g each) tuna chunks, drained. 250ml (1cup) reduced fat cream. salt and freshly ground pepper. 200g mozzarella cheese, grated.

Method Preheat the oven to 200°. Mix all the ingredients except half the grated cheese. Spoon the mixture into an ovenproof dish. And scatter the remaining  cheese on top. Bake for 25 - 30 min or until heated through. Garlic Benefits

So, there you have it, a scrumptious spinach tuna pasta bake that I am sure will become a family favorite.

The combination of tender pasta, flavorful tuna, and nutritious spinach, all enveloped in a creamy, cheesy sauce, is simply irresistible.

Whether you are looking for a comfortable weeknight meal or an impressive dish to serve at a dinner party, this recipe has got you covered, and don't be surprised if there are requests for seconds - this tuna bake is just that good.

Serve this pasta dish with a choice of salads, and see below for a choice of three simple but delicious salads.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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