Ingredients (serves 4)

• 500g dried penne pasta
• 2 teaspoons olive oil
• 3 green onions, finely chopped
• 2 garlic cloves, crushed
• 2 sticks celery, finely chopped
• 250g cherry tomatoes, quartered
• 120g baby spinach
• 1/4 cup basil pesto
• 1 cup light evaporated milk
• 2 x 185g cans Sole Mare Tuna in Olive Oil, Chunk Style
• 1/2 cup grated light mozzarella cheese
• mixed salad leaves, to serve

Method

1. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
2. Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
3. Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.