Make a healthier version of tuna pasta bake with added aubergine and peppers – it packs in three of your five-a-day. Despite the cheesy topping, it’s low in fat, too
Prep:10 mins
Serves 4
2 tsp rapeseed oil1 large or 2 small red peppers, deseeded and diced2-3 large garlic cloves, finely chopped500g passata1 tsp dried oregano½ tsp chilli flakes1 large aubergine, cut into small pieces2 tbsp capers (not in salt)30g basil, chopped2 x 110g cans tuna in spring water, drained300g wholemeal penne
STEP 1Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large pan and fry the peppers over a medium heat for a few minutes to soften. Add the garlic and cook for a minute more, taking care not to burn it.STEP 2Pour in the passata, then stir in the oregano, chilli flakes, aubergine, capers and half the basil. Add the tuna, but don’t stir too much as you don’t want to break it up too much. Cover the pan and simmer over a low heat for 15 mins until the aubergine is tender, carefully stirring a couple of times.STEP 3Meanwhile, boil the pasta following pack instructions. Tip the quark into a bowl and beat in the egg and three-quarters of the parmesan.STEP 4Drain the pasta and tip into a deep 30 x 20cm oval ovenproof dish. Spoon over the cheesy mixture and lightly spread to completely coat the top. Sprinkle with most of the remaining parmesan and oregano, then bake for 15-20 mins to set the top. Scatter over the last of the basil and reserved parmesan, then serve with salad, if you like. Leftovers will keep chilled for three days. Reheat in the microwave until piping hot.
