

Tuna and capsicum pasta bake
Ingredients
- cooking spray oil
- 250g wholemeal penne pasta
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 red capsicum, thinly sliced
- 150g button mushrooms, thinly sliced
- 400g can chopped tomatoes
- ¼ cup water
- 425g can tuna in spring water, drained
- ½ cup cottage cheese
- 1 tablespoon chopped fresh flat-leaf parsley, to serve
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 180°C. Spray a 1.5-litre capacity baking dish with oil. Set aside.
2 Cook pasta following packet directions. Drain well.
3 Meanwhile, spray a medium saucepan with oil and cook onion over a medium heat for 5 minutes, or until soft. Add garlic and cook for another30 seconds, then add capsicum and mushrooms and cook for 2-3 minutes, or until softened. Stir in tomatoes and water. Bring to the boil, then reduce heat to low and simmer for 5 minutes.
4 Combine pasta with tomato mixture and tuna, then transfer to prepared dish. Top with cottage cheese and bake for 20 minutes, or until bubbling. Serve with parsley.
Variations
Super short cut: Don’t bake it, and serve as a fresh pasta dish, topped with ricotta cheese and parsley.
Nutrition Info (per serve)
-
Calories 373cal
-
Kilojoules 1560kJ
-
Protein 37g
-
Total fat 6g
-
–Saturated fat 2g
-
Carbohydrates 45g
-
–Sugars 7g
-
Dietary fibre 11g
-
Sodium 380mg
-
Calcium 90mg
-
Iron 4.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Pasta recipes
Advertisement
Diabetes-friendly
Advertisement
Mains
Advertisement
RELATED ADVICE LATEST ADVICE