Tuna Pasta Bake
Ingredients
- 350 g penne pasta
- 320 g tinned tuna in spring water
- 400 g tinned chopped tomatoes
- 120 g cheddar cheese
- 1 onion
- 2 garlic cloves
- 1 tsp dried mixed herbs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 586 kcal
- Protein
- 39.5 g
- Carbohydrate
- 69 g
- of which sugars
- 7.7 g
- Fat
- 16.1 g
- of which saturates
- 7.5 g
- Fibre
- 4.4 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C (fan 170°C). Cook the penne in a large pan of salted boiling water for 2 minutes less than packet instructions. Drain and reserve.
- 2
Fry the diced onion in olive oil for 5 minutes until soft. Add the crushed garlic and dried herbs and cook for 1 minute more.
- 3
Stir in the chopped tomatoes and simmer for 5 minutes. Season with salt and pepper.
- 4
Drain the tuna and flake it into the tomato sauce, then stir through the cooked pasta.
- 5
Transfer to a large ovenproof dish, top with the grated cheddar and bake for 20 minutes until bubbling and golden.
- 6
Leave to stand for 5 minutes before serving.
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