If you liked my Cheat’s Lasagne Recipe from last month then you’ll love this variation. I used to spend hours coming up with elaborate meals to prepare, but these days with a young baby I don’t have enough to time to prepare, let alone think of such creative meals as I used to. Well not regularly anyway.
This pasta bake is great in that I can throw this in the slow cooker in the morning (while the little one naps) and then it’s ready to serve in the evening. Perfect for if we have a busy afternoon ahead. It’s so easy and pretty darn tasty too. The leftovers keep us going for a couple of days and best of all, even the baby likes it!
- 2 x 185-gram tins of tuna in spring water
- 1 x 400 gram can of creamed corn
- 1 cup of vegetable stock
- 2 stalks of celery, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, roughly, chopped
- salt and pepper
- 300 grams dried pasta
- 1 & 1/2 cups of grated cheese
- 1 & 1/2 cups of milk
- 2 eggs
Oil the bowl of the slow cooker, and turn on to high setting to preheat.
In a food processor mix the tuna (including liquid), creamed corn, stock, celery, carrots, onion, and salt and pepper until well combined.
Spread 1/4 of the mix in the bottom of the slow cooker dish. Cover with half of the dried pasta, then another 1/4 of the mix over that. Sprinkle with half of the cheese, before layering the remaining pasta, then the rest of the tuna mix on top. Sprinkle remaining cheese on top.
In the same food processor (don’t bother cleaning it in between) combine the eggs and milk, then pour this over the top of the cheese. Put the lid on the slow cooker and reduce the temperature to low. Cook for 5-6 hours, before slicing and serving.