Creamy Tuna And Veggie Pasta Bake Recipe

About this recipe

A hearty and comforting dinner casserole featuring tender pasta, tuna, and a creamy vegetable sauce, topped with a crispy veggie stick crust.

Ingredients

• 200 g Milky Mist Cream Cheese
• 1 pc (200 g) Cremeitalia Sour Cream
• 500 g X 2 Organically Grown Potato Combo
• 100 g Celery Stalk
• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Dice 2 celery stalks and 3 potatoes into small pieces. Season with 2 tsp sea salt and sauté in 1 tbsp olive oil over medium heat until tender, about 8-10 minutes.
3. 3. Bring a pot of water to a boil and cook 2 cups of elbow pasta noodles until al dente, according to package instructions. Drain and set aside.
4. 4. In a medium pot, combine 2 cans of chickpeas, 4 tbsp cream cheese, 2 tbsp sour cream, and 2 cans of mushroom soup. Heat over medium heat, stirring occasionally, until the mixture is smooth and heated through.
5. 5. Remove the pot from heat and stir in 1/2 tsp black pepper for added flavor.
6. 6. In a large mixing bowl, combine the cooked pasta, sautéed celery and potatoes, and the creamy chickpea mixture. Mix well to evenly coat all ingredients.
7. 7. Transfer the mixture to a greased baking dish. Sprinkle 1/2 tsp black pepper evenly over the top for a touch of seasoning.
8. 8. Bake in the preheated oven for 30-40 minutes, or until the top is golden and the casserole is bubbling.
9. 9. Remove from the oven and let cool for 5 minutes before serving. Enjoy your creamy chickpea and pasta bake!