• 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and sliced
  • 1 courgette, trimmed and sliced into half moons
  • 1 aubergine, trimmed and cubed
  • 1 red onion, peeled and cut into 6 wedges
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 300g pasta
  • 2 x 390g carton chopped tomatoes
  • 1 tsp mixed dried herbs
  • 200 ml Greek style natural yogurt
  • 2 x 160g tuna chunks in water, drained
  • 50g lighter mature cheddar, grated


  1. 1

    Preheat the oven to 200°C/gas mark 6. In a large roasting tin, toss together the peppers, courgette, aubergine, red onion, oregano and olive oil. Roast in the oven for 25-30 minutes, shaking the tin occasionally.

  2. 2

    Meanwhile, put the pasta in a large saucepan and cover with salted boiling water. Bring back to the boil, then cook for 8-10 minutes until just al dente. Drain, then mix well with the chopped tomatoes, mixed dried herbs, yogurt and tuna.

  3. 3

    Gently toss the vegetables through the pasta and spoon into a 20cm square ovenproof dish. Sprinkle over the cheese, then bake in the oven for 20 minutes until bubbling and the cheese is brown.

Nutritional Details

Each serving provides
  • Energy 1541kj 368kcal 18%
  • Fat 9.9g 14%
  • Saturates 4.0g 20%
  • Sugars 10.7g 12%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

44.9g carbohydrate 2.4g fibre 23.7g protein

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