Ingredients
- 250 grams spelt fusilli pasta (spiral pasta)
- 2 teaspoons olive oil
- 5 grams anchovies, drained, finely chopped (4 anchovies specified)
- 1 brown onion, finely chopped
- 200 grams button mushrooms, sliced
- 2 garlic cloves, minced
- 800 grams tomatoes, chopped canned
- 1 lemon, rind finely grated
- 1/2 cup continental parsley leaves, fresh and finely chopped
- 200 grams low-fat cottage cheese
- 425 grams tuna in spring water, drained and flaked
- 2 tomatoes, large and thinly sliced
- 20 grams parmesan, finely grated (1/4 cup)
- 150 grams mixed salad leaves
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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Step 2: Lightly grease a large baking dish with oil.
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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.
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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
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Step 5: Stir in rind, parsley (reserving 1 tablespoon) and half the cottage cheese and season and then add pasta and tuna and toss.
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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.
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Step 7: Top with reserved parsley and serve with salad.
We hope you enjoy this recipe!
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