Veggie-ful tuna pasta bake

46 minutes (20 minutes)

Serves 6

1 tbs olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 carrots (300g), grated
150g cup mushrooms, finely chopped
140g tub no-added salt tomato paste
400g can no-added salt diced tomatoes
1 cup water
1 reduced salt vegetable stock cube
2 tsp dried oregano leaves
2 zucchini (280g), grated
½ cup chopped fresh basil leaves
250g wholemeal pasta (penne or twists)
425g can tuna in springwater, drained
120g cherry bocconcini

Heat oil in a large non-stick frying pan over a medium -high. Add onion and garlic. Cook, stirring, for 3-5 minutes until onion is light golden.
Add carrot and mushrooms. Cook, stirring occasionally, for 10 minutes or until vegetables have softened.
Add tomato paste. Stir over heat a further 1 minute. Stir in tomatoes, water, stock cube and oregano. Bring to the boil. Reduce heat. Simmer, uncovered for 8-10 minutes or until mixture has thickened. Remove from heat. Stir in zucchini and basil.
Meanwhile, cook pasta in a large, deep pan of boiling water as directed on packet, until just tender (al dente). Drain. Return to same pan.
Add vegetable sauce and tuna to pasta. Stir to combine. Transfer to a large ovenproof dish. Top with bocconcini.
Bake in a hot oven (200C) for 20-25 minutes or until top is light golden. Garnish with extra basil leaves, if desired. Serve with a leafy salad.

Tasks for Kids:

Grate carrot and zucchini (with adult supervision)
Measure oregano leaves
Top mixture with bocconcini (Step 5)
Garnish with basil leaves (Step 6)

TIP: Refrigerate any leftovers in containers. Reheat to serve, or eat chilled as a tasty pasta salad. Great for packed lunches.

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