Easy peasy diets

We never get tired of a good pasta bake and this one can be rustled up with whatever you have in the cupboards. It’s packed with tempting tuna, squash and sweet potatoes

SERVES 4 READY IN 1 HOUR

● ½ butternut squash, peeled, deseeded and cut into chunks ● 3 sweet potatoes, peeled and cubed

● 3 red onions, roughly chopped ● Low-calorie cooking spray ● 400g dried pasta shapes

● 3 x 200g cans tuna steak in spring water or brine, drained and flaked ● 400g can cherry tomatoes ● 500g passata with onion and garlic ● A pinch of sweetener

● A large handful of finely chopped fresh oregano or basil

● 3 eggs, lightly beaten

● 400g fat-free natural Greek-style yogurt, whisked

● 2 tsp sweet smoked paprika ● Salad, to serve

1

Preheat the oven to 200°C/fan 180°C/ gas 6. Arrange the squash, sweet potatoes and red onions in a large non-stick roasting tray. Spray with low-calorie cooking spray, season to taste and roast for 25-30 minutes or until tender. 2

Meanwhile, cook the pasta according to the pack instructions and drain well. 3

While the pasta and vegetables are cooking, spray a deep ovenproof dish with low-calorie cooking spray and add the tuna, cherry tomatoes, passata, sweetener and fresh herbs. Add the roasted vegetables and pasta when they’re ready and toss gently to combine. 4

Whisk together the eggs, yogurt and 1 teaspoon of the paprika and drizzle the mixture over the pasta. Sprinkle over the remaining paprika and bake for 15-20 minutes or until the top is set and lightly browned. Serve hot with the salad.