A creamy Tuna Pasta Bake with Spinach and Garlic, a perfect everyday family favorite.

STORAGE : Refrigerate after opening and use within 3 days

INGREDIENTS : Water, cream cheese [*milk*, cream (*milk*), salt, thickener (locust bean gum), starter culture], cream (*milk*), spinach (3%), thickeners (1422, xanthan gum), canola oil, cheese (powder [natural flavour (contains *milk*)]), sugar, salt, onion (1%), garlic (1%), yeast extract, *egg* yolk, food acid (lactic), pepper. *Contains egg^ and milk.* *^New allergen*

NUTRITIONAL INFORMATION
Pack Size : 500g
Serving Size : 125g
Serving per package : 4

Average Quantity       Per Serving              Per 100g
Energy                                 442kJ                    353kJ
Protein                                   1.7g                       1.4g
Fat, total                                8.2g                     6.6g
Fat – saturated                   4.4g                     3.5g
Carbohydrate                     6.2g                      4.9g
– sugars                                2.3g                      1.9g
Sodium                                 506mg               405mg

COOK TIPS
STEP 1 : Cook pasta following packet directions. Drain and return to saucepan.
STEP 2 : Stir in Leggo’s Tuna Bake, John West Tuna and Edgell Corn Kernels.
STEP 3 : Spoon into a 2 litre capacity ovenproof dish and sprinkle with cheese. Bake in a preheated oven at 190°C for 25 minutes or until golden brown.
Tips : For additional flavour and crunch, add ½ cup finely sliced celery in STEP 2.