Tuna Pasta Bake

White cheeses such as mozzarella and bocconcini contain significantly less fat that yellow cheese and white cheeses are also a great source of calcium. Try teaming one with your favourite fish or red meat grill for a light mid week dinner.

Ingredients

2 cups whole meal pasta spirals
2 cups pumpkin, peeled and diced
Spray olive/ canola oil
1 medium brown onion, peeled and finely diced
2 cloves garlic
700g tin diced tomatoes
¼ cup fresh basil, finely chopped
3 cups raw baby spinach
1 cup frozen peas & corn
1 head of broccoli (to make 2 cups of broccoli florets)
Salt & pepper
425g tin tuna, in spring water
½ cup reduced fat tasty cheese, shredded

Method

1. Preheat oven to 220◦C. Cover the base of a baking tray with baking paper and arrange the pumpkin as a single layer on the tray. Lightly spray with the oil. Bake for 20-30 minutes until tender.
2. Meanwhile, cook 2 cups whole meal pasta to al dente, according to the instructions on the packet. Drain the pasta and place back into the pot.
3. Heat a fry pan and spray with a little oil. Add the onion and garlic and cook for 3-5 minutes until the onion is translucent. Add the tin of tomatoes, basil, spinach, peas & corn and broccoli florets and season with salt & pepper. Allow to simmer for 5-10 minutes allowing the some of the liquid to evaporate.
4. Add the tomato and vegetable mixture to the pasta, plus the tin of tuna and the roast pumpkin. Stir to mix well.
5. Spray the inside surface of a large shallow oven-proof dish with oil, then transfer the mixture into the dish. Sprinkle the cheese over the top. Reduce oven to 200°C and bake the dish for about 15 minutes or until the cheese has melted and is golden.