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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This healthier tuna pasta bake utilises canned tuna, corn and frozen peas to reduce meal preparation time, resulting in a nutritious meal made with minimal stress.
1 Preheat oven to 200°C. Cook pasta according to packet instructions. Drain and set aside.
2 Place cornflour and ¼ cup milk in a jug, whisking to combine. Pour remaining milk into a saucepan over medium–high heat and bring to the boil.
Whisk in cornflour mixture and cook for 1 minute or until sauce thickens.
3 Add pasta, corn, tuna, peas, spring onion, lemon juice and half the cheese to pan, stirring well to combine. Spoon mixture into four 1½-cup capacity ramekin dishes. Combine breadcrumbs with remaining cheese in a bowl, then sprinkle evenly over tops. Place dishes on a baking tray, transfer to oven and bake for 20–25 minutes or until tops are just golden. Serve with mixed salad greens.
Calories 398 cal
Kilojoules 1665 kJ
Total fat 8.6 g
Saturated fat 2.4 g
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