About this recipe:A simple, yet delicious pasta bake. Tuna, vegetables and pasta are topped with mozzarella and seasoned breadcrumbs, before being baked to perfection.
225g penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 sticks celery, chopped
1 red pepper, chopped
2 cloves garlic, crushed
salt, to taste
ground black pepper, to taste
4 tablespoons sherry
225g kale, stems removed and leaves coarsely chopped
1 (400g) tin potato and leek soup
250ml vegetable stock
1 (185g) tin tuna packed in water, drained
115g grated mozzarella cheese
40g herb seasoned breadcrumbs
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 190 C / Gas 5. Lightly grease a 2 litre baking dish.
Bring a large pot of salted water to the boil, add penne pasta and cook 10 minutes or until al dente; drain.
Heat the oil in a large frying pan over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and pepper and continue cooking for another 5 minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
Transfer pan mixture to a large bowl. Mix in the cooked pasta, soup, vegetable stock and tuna. Pour mixture into the prepared baking dish. Top with a layer of mozzarella followed by a layer of breadcrumbs. Bake uncovered in the preheated oven for 25 minutes.