This recipe is Slimming World and Weight Watchers friendly
Extra Easy - 1/2 HEa per serving
WW Smart Points - 8
allow 3 syns if not using the cheese as part of your HEa
*suitable for freezing
160g/5.6oz of penne pasta, dry
1 x 160g/5.6oz can of tuna (in spring water), drained and flaked into smaller pieces
1 onion, chopped
1 clove of garlic, crushed
1 yellow pepper, chopped
20 grape/cherry tomatoes, halved
240ml (1 cup) of passata (or crushed tomatoes)
240ml (1 cup)of vegetable or chicken stock
splash of Worcestershire sauce
25g (0.8oz) of mozzarella cheese - 1/2 HEa
30g (1oz) of cheddar - 1 HEa
cooking oil spray
fresh chopped Italian parsley, to serve
salt and black pepper
Preheat oven to 180c/350f (gas mark 4)
Spray a frying pan over a medium-high heat with cooking oil spray
Add the onion and garlic and fry until softened.
Add the tomatoes and yellow pepper and continue to fry for a couple of minutes.
Add in the passata, stock, splash of Worcestershire sauce and some fresh chopped parsley.
Bring to a boil and then reduce heat and allow to lightly bubble until it reduces down and thickens (approx 10 mins).
While the sauce is reducing, cook the pasta according to package instructions, until al dente. drain and then stir into the sauce along with the tuna.
Sprinkle on top the cheddar and mozzarella and season with a little salt and black pepper.
Place in the oven and bake for approx 30 mins until cheese on top is melted and lightly golden.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat6.7 g
Saturated Fat3.6 g
Total Carbohydrates56.4 g
Dietary Fiber3.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at http://www.slimmingeats.com/blog/tuna-pasta-bake