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Sunday, May 1, 2011

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


  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.

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