Healthy Tuna Pasta Bake

6
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (455.5 g)
  • Calories 389.1
  • Total Fat - 14.2 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 32 mg
  • Sodium - 955.2 mg
  • Total Carbohydrate - 50.6 g
  • Dietary Fiber - 9.5 g
  • Sugars - 7.9 g
  • Protein - 18.5 g
  • Calcium - 417.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 56.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Lightly grease a large baking dish with oil.

Step 3

Cook pasta in a large saucepan of salted boiling water following packet directions and then drain but reserve 1/2 cup of the pasta water.

Step 4

Meanwhile, heat oil in a frying pan over medium heat. and add anchovy and onion and cook for 5 minutes or until softened and then add mushroom and garlic and cook for 5 minutes or until mushroom is golden and now stir in canned tomatoes and 125 ml (1/2 cup) reserved pasta water and simmer for 15 minutes or until thickened

Step 5

Stir in rind, parsley (reserving 1 tablespoon) and half the cottage cheese and season and then add pasta and tuna and toss.

Step 6

Place in prepared dish and top with sliced tomato, parmesan and remaining cottage cheese and season and bake for 25‐30 minutes or until golden.

Step 7

Top with reserved parsley and serve with salad.

Tips & Variations


No special items needed.

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