Tuna, Tomato and Mozzarella Fusilli Bake

INGREDIENTS:
  • 400g fusilli
  • 1 x 425g tin tuna in spring water, drained and flaked
  • 1 tbsp olive oil
  • 2 garlic cloves, sliced
  • 400g tomato passata
  • 425g chopped tomatoes
  • 10 basil leaves, torn
  • 1/3 cup pitted kalamata olives, chopped
  • 200g Perfect Italiano Mozzarella Cheese
METHOD:
  1. Cook the fusilli according to packet instructions, drain and set aside
  2. Preheat the oven to 180°C
  3. Heat the olive oil in a large deep sided pan over a medium heat. Add the garlic and fry for 1 minute before adding the passata and chopped tomatoes. Bring to a simmer and then reduce the heat to low. Add the basil and olives and mix well. Continue to simmer for 5 minutes and then season with salt and pepper to taste
  4. Add the drained pasta and tuna to the sauce, and mix well to coat the pasta and break up tuna. Transfer the mixture to a baking dish and sprinkle over the Perfect Italiano Grated Mozzarella. Carefully place in the oven to bake for 20-25 minutes or until golden brown
  5. Remove from the oven and allow to sit for 5 minutes before serving
https://myfoodbook.com.au/recipes/show/tuna-tomato-and-mozzarella-fusilli-bake

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