Tuna pasta bake

• portions: 3 servings
• temps total: 50 minutes

Ingrédients

200g fusilli

1 tbsp olive oil

1 onion finely chopped

2 cloves garlic crushed

a good pinch dried chilli flakes

400g tin chopped tomatoes

200g tin tuna in olive oil drained

1tsp rosemary needles chopped to make 1 tsp (optional)

75g mature cheddar grated

Instructions

Cook the fusilli following pack instructions, then drain well.

Heat the oven (if using) to 190C/fan 170C/gas 5. Heat the olive oil in a pan and cook the onion for 10 minutes until softened a little. Add the garlic and chilli flakes, and cook for 3 minutes. Add the tomatoes and half a tin of water, then simmer for 10 minutes. Season.

Stir the tuna into the sauce with the rosemary (if using) and drained pasta, and tip into a 26cm x 18cm baking dish. Scatter over the cheese then bake (or grill if you don’t want to use the oven) for 20-25 minutes or until piping hot and bubbling. Serve with a green salad, if you like.

Nutrition

• Calories: 474
• Lipides Totaux: 16.2 g
• Lipides Saturés: 6.4 g
• Sodium: 0.9 mg
• Glucides Totaux: 51.6 g
• Fibres Diététiques: 5.9 g
• Sucres Totaux: 8.6 g
• Protéines: 27.5 g