Seafood pasta bake
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|300 g||Pasta bows|
|300 g||Seafood marinara mix|
|3 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|290 g||Cream of chicken soup mix|
|½ cup||Trim milk|
- Heat oven to 200 degrees C. Cook pasta bows in plenty of boiling, salted water for 10 minutes (or according to packet instructions) until just tender to the bite.
- Drain pasta well, toss with marinara mix and chopped fresh parsley, then season with salt and pepper. Put in a greased 2-litre baking dish.
- Combine concentrated cream of chicken soup and milk, then pour over the pasta. Bake for 25 minutes or until bubbly, hot and golden brown.