Tuna Pasta Bake (HC)
Ingredients
120g wholewheat pasta (penne)
1 tbsp olive oil
1 small onion, finely diced
1 red pepper, diced
1 tin chopped tinned tomatoes
150g passata (no added sugar)
1 tbsp tomato purée
1 stock cube (low sodium)
1 tsp garlic powder
1 heaped tsp mixed herbs
1 heaped tsp paprika
2 tbsp Worcestershire sauce
Pinch of black pepper, to taste
1 large tin of tuna, in water, drained
80g sweetcorn (tinned or frozen)
80g peas (tinned or frozen)
60g grated cheese
Instructions:
Preheat the oven to 180°C (350°F / Gas Mark 4).
Cook the pasta in a pan of boiling water according to the packet instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a non-stick frying pan over medium heat.
Add the onion and red pepper, and cook for 3–4 minutes until softened.
Stir in the chopped tomatoes, passata, tomato purée, stock cube, garlic, mixed herbs, paprika, Worcestershire sauce and black pepper. Simmer for 5–7 minutes until the sauce thickens slightly. Taste and adjust the seasoning or add more herbs if needed.
Add the tuna, sweetcorn and peas. Stir gently to combine, keeping some tuna chunks intact.
When the pasta is cooked, add it to a baking dish. Pour the tuna and tomato mixture on top and mix well to ensure the pasta is evenly coated in the sauce. If the mixture looks a little dry, you can stir in a splash of passata or water.
Sprinkle the grated cheese evenly over the top.
Bake in the oven for 20 minutes, until the cheese is golden and bubbling.
Note - This recipe serves 2, store leftovers in an airtight container in the fridge for up to 3 days. Freeze individual portions for up to 2 months. Reheat thoroughly before serving, or can be enjoyed cold.
Batch Cooking Tip: This recipe is ideal for batch cooking! Simply scale up the pasta, tuna, vegetables and tomatoes based on the number of portions you want to prepare.
For the seasoning and spices, gradually add and adjust to taste.