Healthy Tuna Pasta Bake
Recipe: #35843
October 11, 2020
"From our Sunday newspaper The Sunday Times."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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