150 g (5 oz) rigatoni pasta
198 g (7 oz) can tuna, drained
8 oz (225 g) cottage cheese
8 oz (225 g) courgette (zucchini)s, thinly sliced
salt and freshly ground pepper
396 g (14 oz) can tomatoes, with juice
25 g (1 oz) Cheddar cheese, grated
198 g (7 oz) can tuna, drained
8 oz (225 g) cottage cheese
8 oz (225 g) courgette (zucchini)s, thinly sliced
salt and freshly ground pepper
396 g (14 oz) can tomatoes, with juice
25 g (1 oz) Cheddar cheese, grated
method
1. Cook the rigatoni in a saucepan of fast boiling salted water for about 8 minutes until tender, but not soft. Drain and set aside.
2. In a bowl flake the tuna into large pieces and gently mix with cottage cheese. Line the bottom of an ovenproof casserole with sliced courgettes and 1/3 of the pasta, then add a layer of tuna and cottage cheese. Continue to layer, finishing with courgettes, and season well.
3. Pour over the can of tomatoes with the juice, spreading the tomatoes evenly over the top of the dish. Sprinkle with the cheese.
4. Bake in the oven at 190°C (375f) mark 5 for about 30 minutes. Serve hot.
2. In a bowl flake the tuna into large pieces and gently mix with cottage cheese. Line the bottom of an ovenproof casserole with sliced courgettes and 1/3 of the pasta, then add a layer of tuna and cottage cheese. Continue to layer, finishing with courgettes, and season well.
3. Pour over the can of tomatoes with the juice, spreading the tomatoes evenly over the top of the dish. Sprinkle with the cheese.
4. Bake in the oven at 190°C (375f) mark 5 for about 30 minutes. Serve hot.
serving amount
serves 4
rate this recipe
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