Serves: 4
Takes: 45 mins
Ingredients:
400g tin chopped tomatoes
1 tsp dried mixed herbs
2 tsp rapeseed oil
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
200ml passata
250g wholewheat fusilli
2x 110g tins tuna chunks In spring water, drained
50g baby spinach
200g tin sweetcorn, drained
100g 30% less fat mature cheese
15g dried breadcrumbs
torn bread, to serve
Method:
1. Tip the tinned tomatoes into a bowl and stir in the dried herbs and a little cracked pepper. Set aside.
2. With an adult’s help, heat the oil in a large frying pan and cook the onion over a low heat for 5 mins until softened. Stir in the garlic and cook for 1 min more, stirring.
3. Carefully pour in the tomatoes and passata, stir and simmer over a low heat for 10 mins.
4. Ask an adult to cook the pasta in a large pan of boiling water for 10 mins. Drain and put to one side.
5. Grate the cheese and set aside.
6. Ask an adult to preheat the oven to gas 6, 200°C, 180°C fan.
7. Add the drained pasta to the tomato sauce along with the drained tuna, baby spinach and sweetcorn. Stir to let the spinach wilt a bit, then stir in 25g of the cheese. Transfer to a large oven dish, approx. 20cm x 26cm. Mix the remaining cheese with the breadcrumbs and scatter over the pasta. Ask an adult to bake it in on the middle shelf for 17-20 mins until golden on top. Serve with torn bread.
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