TUNA BAKE Lose a STONE for SUMMER

Serves 4 ● Prep 10 mins ● Cook 40 mins

● 240g penne pasta

● Calorie-controlled cooking spray

● 2 onions, finely chopped

● 4 peppers, deseeded and sliced

● 3 garlic cloves, finely chopped

● 2tsp paprika

● 2tsp dried oregano

● 1tsp chilli flakes

● ½tsp cayenne pepper

● 400g tin of tuna in water, drained

● Salt and freshly ground black pepper

● 800g passata

● 2tsp balsamic vinegar

● A dash of Tabasco sauce

● 2 x 40g packs of cheese sauce mix

● 40g reduced-fat mature Cheddar, finely grated

Preheat the oven to 180°C/fan 160°C/gas 4. Bring a pan of water to the boil and cook the pasta for 10-12 minutes, or to the pack instructions, until tender, then drain.

Meanwhile, mist a large frying pan with the cooking spray, add the onions and peppers and cook over a medium heat for 5-10 minutes, or until softened. Add the garlic, paprika, oregano, chilli flakes and cayenne pepper and cook for 1 minute.

Stir in the tuna and season. Add the passata, balsamic vinegar and Tabasco sauce and bring to the boil. Reduce the heat and simmer for 2-3 minutes. Remove from the heat and stir in the cooked pasta. Combine the cheese sauce mix with 250ml boiling water in a jug and stir until thickened. Gently stir into the pasta mixture, then spoon into 4 individual pie dishes or a 2litre baking dish. Top with the grated cheese and bake for 20-25 minutes, until the cheese is melted and golden.