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Veggie and Tuna Pasta Bake
Ingredients
1 medium zucchini
1 red onion
3 potatoe
1 carrot
½ broccoli
1 Drizzle extra virgin olive oil
300 g pasta
1 400g tin diced tomatoes
1 tbsp salt reduced tomato paste no added salt
425 g Tin of tuna in spring water in springwater
¾ cup reduced-fat cheddar cheese grated
lemon optional – to serve
Instructions
- Preheat the oven to moderate heat (170C fan forced)
- Chop up the zucchini, red onion, carrot, potatoes and broccoli into small pieces (around 2cm long for the carrots and 3cm long for the rest)
- Spread these out onto a baking tray, drizzle with the olive oil, and place in the oven to bake for 35-40 minutes or until cooked through (check them about 20 mins in and turn/mix them up to get a nice even bake)
- Bring a pot of water to the boil and cook the pasta for 10 minutes or until cooked through
- Once the pasta is cooked, drain the water off and add the tin of tomatoes, tomato paste and tuna to the pasta and stir through
- Once the veggies are baked add these and the pasta mixture to a large, deep baking dish and stir to combine
- Spread the grated cheese over the top and bake for 10-15 minutes or until the cheese is melted, slice into 5 serves
- (Optional) squeeze lemon juice over each slice of tuna bake
Nutrition
Calories: 470kcalCarbohydrates: 54gProtein: 37gFat: 10gSodium: 440mgFiber: 6gCalcium: 226mg
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