Corn, Tuna, and Pink Sauce Baked Pasta


  • 2 cups dry pasta
  • 1 jar diced pimento peppers
  • 1 cup fresh
  • 1 cup tomato sauce
  • 1 can chunk tuna in water
  • ½ cup heavy cream
  • ½ cup pasta cooking water
  • 1 Generous pinch of salt
  • 3 oz cheese
  • parsley
  • Cook the pasta according to the manufacturer's instructions, but taking 3 minutes off the total cooking time.
  • While the pasta is cooking, mix the diced pimento pepper together with the corn, tomato sauce, shredded tuna and heavy cream.
  • When the pasta is done, add ½ cup of the cooking water, the drained pasta, and the salt.
  • Transfer the mixture to a soufflé dish that fits in the Instant Vortex basket and sprinkle with the grated cheese. Cover the pan with aluminum foil. Set aside.
  • On the Instant Vortex control panel, press Bake, then set time to 25 Minutes and temperature to 355ºF (180°C). Press Start.
  • When Add Food appears on the display, insert the soufflé dish into the Instant Vortex basket.
  • Skip Turn Food step when prompt appears.
  • When there are 2 minutes left to finish cooking, open the Instant Vortex basket and carefully remove the aluminum foil from the soufflé dish. Close again and let it continue cooking until the Instant Vortex displays Off.
  • Remove the dish and serve immediately. Sprinkle with parsley.
  • Store refrigerated in an airtight container for up to 5 days.
Previous Next