Healthy Tuna Pasta Bake

Tuna bake 2Welcome back to Recipe Roundup and thanks for all your lovely feedback despite my half-decent cooking and decidedly mediocre food photography! Sticking with the Slimming World friendly theme (to try to keep myself a little in line more than anything), I’m sharing a modern staple today of pasta bake – but with the option of making the sauce low fat (should you so wish).

What You Need

  • Pasta shapes of your choice
  • Fat free natural yoghurt (or cream/creme fraiche if you’re going the slightly naughtier route)
  • Chicken stock pot
  • Smoked paprika
  • 4 garlic cloves
  • Fresh or dried basil
  • Worcester sauce
  • 4 spring onions
  • 1 leek
  • A little or a lot of cheddar cheese – your choice
  • 2 cans of tuna in spring water
  • Cooked ham sliced into small pieces (or leftover slow-cooked ham would be perfect)
  • Sweetcorn
  • Mixed peppers
  • Handful of spinach

Tuna bake 4What You Do

  • Cook the pasta according to instructions
  • Cook the spring onions, garlic, leek, sweetcorn & peppers for a few minutes until softened
  • Add ham, tuna, Worcester sauce, paprika, basil, stock and a splash of water – simmer for a few minutes
  • Remove from the heat and stir in the yoghurt, half the cheese and the spinach
  • Combine with the pasta and put in an ovenproof dish, sprinkling the remainder of the cheese, and a few more drops of Worcester sauce, on top
  • Bake in the oven for around 30 mins, or until the sauce is bubbling and the top is a little crispy & golden

Tuna bakeTips & tags

*Healthy Halo/Perfect For Kids*

  • Swap the standard pasta for giant rigatoni and it’s a great meal for the early days of baby-led weaning.

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