Tuna and capsicum pasta bake
(at time of publication)
- 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
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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.
Super short cut: Don’t bake it, and serve as a fresh pasta dish, topped with ricotta cheese and parsley.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 11g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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