Fish pie pasta bake recipe
Created by The Tesco Recipes team
Transform family favourite fish pie into a simple pasta bake that can be prepped in advance. With tinned salmon and tuna in a creamy sauce (plus lots of melted cheese on top), both you and the kids will love this one.
See method- Serves 4
- Takes 45 mins
- 780 calories / serving
- Freezable
Ingredients
- 2 tbsp vegetable oil
- 40g plain flour
- 568ml carton skimmed milk
- 150ml 50% less fat crème fraîche
- 212g tin salmon, drained and flaked, bones removed
- 145g tin tuna chunks in brine, drained and flaked
- 6 spring onions, trimmed and thinly sliced
- 10g fresh flat-leaf parsley, chopped
- 350g penne
- 1 broccoli head, cut into florets
- 80g grated mature Cheddar
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Shop ingredientsEach serving contains
- Energy
- 3275kJ 780.0kcal
- Fat
- 25g
- Saturates
- 10g
- Salt
- 1.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 86.6gProtein 47.2gFibre 9.6g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Mix the oil and flour in a saucepan to make a thick paste, then cook over a medium heat for 2-3 mins until thickened and lightly sizzling. Remove from the heat and very gradually whisk in the milk to make a smooth sauce. Bring to a simmer, then cook for 2-3 mins until thickened. Remove from the heat, then stir through the crème fraîche, salmon, tuna, spring onions and parsley. Season and set aside.
- Meanwhile, cook the pasta to pack instructions, adding the broccoli for the last 3-4 mins – both should still have some bite. Drain, reserving 50ml cooking water, then stir the pasta, broccoli and cooking water into the sauce.
- Transfer the mixture to a 20 x 30cm baking dish, scatter over the cheese, then bake for 25-30 mins until golden brown and bubbling. Leave to stand for 5 mins before serving.
- See more Pasta recipes
Freezing and defrosting guidelines
Freeze assembled and unbaked. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
