Tuna bake
9
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Everyone loves a pasta bake, and this one is a real winner. Herbs, spices and extra veg add loads of flavour. You may already have most of the ingredients in your storecupboard.
Ingredients
White pasta, dry
240 g
Calorie controlled cooking spray
4 spray(s)
Onion
2 large, finely chopped
Peppers, all types
4 medium, deseeded & sliced
Garlic
3 clove(s), finely chopped
Paprika
2 teaspoon(s), level
Oregano, Dried
2 teaspoon(s), level
Chilli flakes
1 teaspoon(s), level
Cayenne Pepper
½ teaspoon(s), level
Tuna in spring water, drained
1 can(s), large, drained
Passata
800 g
Balsamic vinegar
2 teaspoon(s)
Hot Pepper Sauce (Tabasco)
1 splash(es)
Cheddar cheese sauce mix
80 g, 2 x 40g sachets
Lighter Cheddar cheese (30% less fat)
40 g, finely grated
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Bring a pan of water to the boil and cook the pasta for 10–12 minutes, to pack instructions, or until tender. Drain.
2
Meanwhile, mist a frying pan with cooking spray, add the onion and peppers and cook over a medium heat for 5–10 minutes or until softened. Add the garlic, paprika, cayenne pepper, oregano and crushed chillies, and cook for 1 minute.
3
Stir in the tuna and season. Add the passata, balsamic and Tabasco sauce, and bring to a boil. Turn down to a simmer and cook for 2–3 minutes.
4
Put the sauce granules into a bowl and add 125ml boiling water. Stir until thickened, then stir into the vegetable mixture, along with the drained pasta. Pour into a 1-litre baking dish and top with the grated cheese. Cook for 20 minutes and serve with fresh rocket.
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