Tuna Pasta Bake

What you need

Ingredients

Measured for 4 servings.

• 500 gTuna in water, drained
• 300 gWhole-Wheat Pasta, dry
• 500 gTomato Passata
• 200 gCorn
• 120 gMozzarella, part-skim
• 150 gSpinach
• 120 gOnion

Make it

Method

1. 01

   Weigh and prepare all ingredients for Tuna Pasta Bake: 500 g Tuna in water, drained, 300 g Whole-Wheat Pasta, dry, 500 g Tomato Passata, 200 g Corn, 120 g Mozzarella, part-skim, 150 g Spinach, 120 g Onion. Wash produce and cut or grate it as the recipe requires.

2. 02

   Preheat the oven to 200°C. Cook the whole-wheat pasta 2 minutes less than al dente so it stays firm after baking.

3. 03

   While the pasta cooks, soften the onion in a non-stick pan with a small splash of water if needed. Add passata and simmer 5 minutes to remove the raw tomato taste.

4. 04

   Drain the tuna and corn thoroughly. Mix them with the spinach and tomato sauce, then fold through the drained pasta.

5. 05

   Transfer to a baking dish and scatter the measured mozzarella evenly across the top.

6. 06

   Bake about 15 minutes until the centre is hot and the cheese is melted and lightly browned. Rest 5 minutes before serving.

7. 07

   Divide the finished recipe into 4 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.