Our pasta bake packs in three of your 5-a-day, and despite its cheesy topping, it’s low in fat
recipe SARA BUENFELD photograph CHELSEA BLOXSOME
Tuna pasta bake
VIT C
LOW FAT
3 OF 5-A-DAY
SERVES 4 PREP 10 mins COOK 45 mins EASY
2 tsp rapeseed oil
1 large or 2 small red peppers,
deseeded and diced
2-3 large garlic cloves, finely
chopped
500g passata
1 tsp dried oregano
½ tsp chilli flakes
1 large aubergine, cut into small
pieces
2 tbsp capers (not in salt)
30g basil, chopped
2 x 110g cans tuna in spring water,
drained
300g wholemeal penne
For the topping
250g tub quark
1 egg
50g finely grated parmesan
½ tsp dried oregano
1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large pan and fry the peppers over a medium heat for a few minutes to soften. Add the garlic and cook for a minute more, taking care not to burn it.
2 Pour in the passata, then stir in the oregano, chilli flakes, aubergine, capers and half the basil. Add the tuna, but don’t stir too much as you don’t want to break it up too much.
Cover the pan and simmer over a low heat for 15 mins until the aubergine is tender, carefully stirring a couple of times.
3 Meanwhile, boil the pasta following pack instruc
