ingredients
250g spelt fusilli (spiral) pasta
2 tsp olive oil
4 anchovies, drained, finely chopped
1 brown onion, finely chopped
200g button mushrooms, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1 lemon, rind finely grated
1/2 cup fresh continental parsley leaves, finely chopped
200g ctn low-fat cottage cheese
425g can tuna in spring water, drained, flaked
2 large tomatoes, thinly sliced
20g (1/4 cup) finely grated parmesan
150g mixed salad leaves
method
- Preheat oven to 180C/160C fan forced. Lightly grease a large baking dish with oil. Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.
- Meanwhile, heat oil in a frying pan over medium heat. Add anchovy and onion. Cook for 5 minutes or until softened. Add mushroom and garlic. Cook for 5 minutes or until mushroom is golden. Stir in canned tomatoes and 125ml (1/2 cup) water. Simmer for 15 minutes or until thickened
- Stir in rind, parsley (reserving 1 tbs) and half the cottage cheese. Season. Add pasta and tuna. Toss. Place in prepared dish. Top with sliced tomato, parmesan and remaining cottage cheese. Season. Bake for 25‐30 minutes or until golden. Top with reserved parsley. Serve with salad.
Credits: Taste