Ingredients:
- 350g gluten free pasta
- 2x 400g canned crushed tomatoes chilli
- 2x 425g cans of chilli tuna
- 2x cups of chopped mixed frozen vegetables
- 125g shredded tasty cheese
- 1 diced fresh chilli
- Pinch of salt and pepper
- 1x Tbs dried Italian herbs
- 1x Tbs of dried rosemary
- 1x Tbs olive oil
Method:
- Preheat oven to 180°c fan forced
- Prepare pasta according to packet instructions
- In the final 3 minutes of pasta, preparation add frozen vegetables to the boiling pasta water and allow to cook with pasta
- Drain water from pasta and vegetables and return to pot
- Add crushed tomato, tuna (including chilli oil from a can) Italian herbs, rosemary, fresh chilli, salt and pepper – mix together
- Add half of the shredded cheese to pasta mix and combine
- Coat large baking dish with olive oil
- Add pasta mixture to prepared dish
- Bake for 20 minutes
- Remove from oven and top with remaining cheese
- Return to oven until cheese has melted
- Serve with garden salad or steamed greens