Tuna Pasta Bake

Ingredients for  6  Servings

• 1

  Vegetable stock cube
• 250g

  Whole wheat pasta shapes, such as fusilli or penne
• 350g

  Broccoli florets
• 50g

  Baby spinach leaves
• 50g

  Spring greens, shredded
• 1 tsp

  Olive oil
• 1

  Large onion, roughly chopped
• 4

  Garlic cloves, crushed or finely chopped
• 1 tsp

  Dried chilli flakes (optional)
• 500g

  Carton passata with garlic and herbs
• 6 tbsp

  Extra 'light' cream cheese
• 120g

  Reduced-fat cheddar, grated
• 400g

  Tin of cherry tomatoes
• 2 x 145g

  Tins of tuna in spring water, drained
• 1 tbsp

  Sliced green jalapeño peppers in brine, drained and roughly chopped
• Small handful

  Fresh dill, roughly chopped, plus extra to garnish
• 50g

  Reduced-fat mozzarella, diced
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside.
3. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened.
4. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables.
5. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well.
6. Tip the mixture to an ovenproof dish (approx. 20 x 30cm) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill.