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Prep Time
15 mins
Total Time
35 mins
Serves
8

Ingredients

2 tbsp
cornstarch
30 mL
2 tsp
olive oil
10 mL
2
celery stalks, finely chopped
1
onion, finely chopped
2 cups
10% half & half cream
500 mL
2 cans
reduced sodium albacore tuna, packed in water
170 g each
1 cup
frozen peas
250 mL
1 box
gluten-free penne pasta, cooked according to package directions
500 g
1 cup
shredded Cheddar cheese
250 mL

Method

Step 1
Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.
Step 2
Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
420
Fat:
13 g
Saturated Fat:
7 g
Carbs:
57 g
Fibre:
2 g
Sugar:
2 g
Cholesterol:
50 mg
Protein:
20 g
Sodium:
200 mg