Incredibly tasty yet really light, this healthy tuna pasta bake also only takes minutes to prep. Everything is cooked in one dish to save on washing up.
The default recipe makes 2 portions.
- 75g / 2.6oz fusilli pasta
- 400g / 14oz tin chopped tomatoes
- 1 garlic clove, crushed or minced
- 1 tsp oregano
- 100g / 3.5oz drained tinned sweetcorn
- 1 handful baby spinach leaves
- 160g / 5.5oz drained tinned tuna chunks (in brine)
- 8 fresh basil leaves
- 100g / 3.5 oz / 1/2 cup fat free cottage cheese
- Casserole/baking dish – around 1l in capacity for 2 portions (the default recipe). Check out this set so you always have the right size on hand.
- Preheat the oven to 200C/400F.
- Place the pasta in the bottom of the baking dish and then tip over the chopped tomatoes.
- Stir in the garlic and oregano and season well. Cover with foil and place in the oven for 15 minutes.
- Remove the foil and stir in the tuna, basil, spinach and sweetcorn. Add spoonfuls of cottage cheese on top.
- Return to the oven, uncovered, for a final 20 minutes.
- You can use any type of pasta you like, however flatter pasta, like spaghetti, will result in a more flatter looking dish. Greati options are fusilli, rigatoni or farfalle.
- Use tuna in brine or water to keep this dish light, as varieties in oil will add extra calories and fat.
- Make sure not to use quick-cook pasta, or you will end up with a soggy result.
- For an even healthier option, swap standard pasta for brown, whole-grain pasta.
- Frozen spinach can be used instead of fresh. Defrost before adding so you can stir it through the pasta evenly. Defrosted frozen sweetcorn can also be used instead of tinned.
- While low-fat or fat-free cottage cheese keeps this dish really light, you can use cheddar or any other form of grateable cheese instead.
- Category: Dinner
- Method: Bake
- Cuisine: Italian
- Serving Size: 1
- Calories: 370
- Fat: 2.5g
- Carbohydrates: 50g
- Protein: 38g
Keywords: tuna, fish, easy, one-pot, lunch, dinner, healthy, light, cottage cheese