Tuna and capsicum pasta bake
- cooking oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 6g
Saturated fat 2g
Dietary fibre 11g
Super short cut: Don’t bake it, and serve as a fresh pasta dish, topped with ricotta cheese and parsley.
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