Mediterranean Tuna Pasta Bake

After a day of intense shopping and a very light sushi lunch, all I wanted to eat when I got home was a homely and delicious pasta. I ca never have enough pasta, which is why I have sourced many different recipes so I can never, ever get sick of it. This tuna pasta bake is outstandingly easy and whilst it is baking, you will find yourself sitting in front of the oven smelling the gorgeous harmony of aromas and salivating at the beautiful mozzarella cheese becoming golden. It tastes so good, that you would never assume it to be healthy but it truly is. It is definitely the only way I can bring myself to eat tuna, as the tuna does not have that fishy scent that usually repels people.

Tuna Pasta Bake

1 large Spanish onion

4 cloves of Garlic

1 red capsicum

10 button mushrooms

1 punnet of cherry tomatoes

40g of fresh Spinach leaves

¼ cup of parsley chopped

¼ cup of basil chopped

½ teaspoon of cumin

½ teaspoon of mixed herbs

¼ teaspoon of paprika

1x 380g can of tuna

Olive Oil

500g of Rigatoni or Penne

250g grated Mozzarella

Salt and Pepper to taste

In heavily salted boiling water, cook pasta and strain when ready. Finely chop onions. Crush garlic. Thinly slice red capsicum length ways and thickly slice mushrooms. Chop the cherry tomatoes in half. In a large fry pan add oil. Once oil is hot add the onion and sauté for 5 minutes. Add the garlic and sauté for 5 minutes. Add the capsicum and mushrooms and sauté for another 5 minutes. Add the cherry tomatoes and sauté for another 5 minutes. Add the spinach, parsley, basil, and all the seasonings. In a large rectangular oven dish place the cooked pasta and the tuna mixture. Mix together until the tuna sauce is evenly incorporated throughout the pasta. Stir half the mozzarella through the pasta and place the other half of top. Place in an oven at 180 degrees Celsius for 35-45 minutes or until evenly golden on top.

Garlic Bread

1 baguette

2 cloves of garlic crushed

Butter softened

oregano

thyme

Slice 1 inch thick deep lines on a diagonal in the baguette (but don't touch the bottom of the baguette). Spread softened butter on top crushed garlic and herbs. Wrap in foil and place in the oven for 15-20 minutes. Serve hot.