Healthy tuna pasta bake recipe
 With its rich sauce and cheese topping, you’d never guess this was a healthy tuna pasta bake, but it’s packed full of veggies and is perfect for a hearty midweek family meal. Each serving provides 363 kcal, 28.5g protein, 38.5g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 4.5g saturates), 9g fibre and 1.7g salt. 1 vegetable stock cube250g/9oz whole wheat pasta shapes, such as fusilli or penne350g/12oz broccoli florets50g/1¾oz baby spinach leaves50g/1¾oz spring greens, shredded1 tsp olive oil1 large onion, roughly chopped4 garlic cloves, crushed or finely chopped1 tsp dried chilli flakes (optional)500g carton passata with garlic and herbs6 tbsp extra 'light' cream cheese120g/4¼oz reduced-fat cheddar, grated400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained1 tbsp sliced green jalapeño peppers in brine, drained and roughly choppedsmall handful fresh dill, roughly chopped, plus extra to garnish50g/1¾oz reduced-fat mozzarella, dicedsalt and freshly ground black pepper 1 vegetable stock cube 250g/9oz whole wheat pasta shapes, such as fusilli or penne 350g/12oz broccoli florets 50g/1¾oz baby spinach leaves 50g/1¾oz spring greens, shredded 1 tsp olive oil 1 large onion, roughly chopped 4 garlic cloves, crushed or finely chopped 1 tsp dried chilli flakes (optional) 500g carton passata with garlic and herbs 6 tbsp extra 'light' cream cheese 120g/4¼oz reduced-fat cheddar, grated 400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained 1 tbsp sliced green jalapeño peppers in brine, drained and roughly chopped small handful fresh dill, roughly chopped, plus extra to garnish 50g/1¾oz reduced-fat mozzarella, diced salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside.Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened.Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well.Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill.