Ingredients

  • 500 g pasta shapes
  • 2 onions, peeled and finely chopped
  • 400 g mushrooms, sliced
  • 800 g tins plum tomatoes
  • 370 g tins tuna chunks in brine, drained
  • 500 g frozen chopped spinach, defrosted in microwave and squeezed dry
  • 125 g mozzarella cheese ball, roughly chopped
  • 2 tbsp olive oil

Method

  1. 1

    Cook the pasta in boiling water to pack instructions, then drain well. Preheat the oven to 180ºC, fan 160ºC, gas 4.

  2. 2

    Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion gently for 5-10 minutes, until soft. Add the mushrooms and cook for a further 5 minutes until lightly golden. Add the tomatoes and juice, and break up the tomatoes with a fork.

  3. 3

    Mix together the pasta, tomato mixture, flaked tuna and spinach. Tip into a 2-litre ovenproof dish.

  4. 4

    Scatter over the mozzarella and bake in the oven for 20 minutes, until heated through.

Nutritional Details

Each serving provides
  • Energy 2311kj 552kcal 28%
  • Fat 14.4g 21%
  • Saturates 5.4g 27%
  • Sugars 14.1g 16%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 373kj/89kcal

Each serving provides

9.0g carbohydrate 1.3g fibre 7.4g protein

 
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