Place pasta and frozen veges in a large pot of salted boiling water, cook pasta till al dente.
While pasta is cooking melt butter in another pot add flour to melted butter and mix together to form a roux,
Allow to cook slightly without burning, remove from heat,
stir in milk with a whisk ensuring there are no lumps.
Whisk in tuna including juice,
If sauce consistency is too thick add small amounts of milk until desired consistency is achieved.
Add 1 cup of grated cheese to sauce along with salt and parsley stir well.
Drain pasta and veges place in a casserole dish pour tuna sauce over the top.
Sprinkle remaining cheese on top, grill or place in oven till cheese is melted.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 153 (28%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 128.5mg||40 %|
|Sodium 856mg||30 %|
|Potassium 583.1mg||15 %|
|Total Carbohydrate 62.3g||18 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 60.3g|
|Protein 37.2g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 554
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