tuna rigatoni bake

Serves 4

Preparation time 15 minutes

Cooking time 35 minutes

200 g (7 oz) dried rigatoni

2 tablespoons olive oil

2 courgettes, thinly sliced

200 g (7 oz) can tuna, drained

225 g (7½ oz) cottage cheese

400 g (13 oz) can chopped tomatoes

2 tablespoons sun-dried tomato paste

1 teaspoon caster sugar

75 g (3 oz) fontina or Cheddar cheese, grated

salt and pepper

Cook the pasta in salted boiling water for about 8 minutes until just tender. Drain. While the pasta is cooking, heat the oil in a frying pan on the hob and gently fry the courgettes for about 5 minutes, turning frequently, until they colour.

Flake the tuna into chunky pieces and mix with the cottage cheese in a bowl. In a separate bowl, mix the tomatoes with the tomato paste, sugar, salt and pepper.

Scatter half the pasta over the bottom of a shallow ovenproof dish and arrange a layer of half the tuna mixture, then a layer of half the courgettes on top. Spoon over half the tomatoes. Repeat the layering with the remaining ingredients, finishing with tomatoes.

Sprinkle with the cheese and cover with foil. Place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 15 minutes. Remove the foil and cook for another 5–10 minutes until lightly browned. Serve with a leafy salad.

For spicy sausage bake, cook 200 g (7 oz) dried rigatoni as above. Line the upper rack of the halogen oven with foil and arrange 450 g (14½ oz) Italian sausages, side by side, on top. Scatter with 1 chopped onion and drizzle with 1 tablespoon olive oil. Grill at 200°C (392°F) for about 20 minutes until the sausages are cooked. Slice the sausages and toss with the onion, pasta, 2 x 400 g (13 oz) cans chopped tomatoes, 1 teaspoon caster sugar, 1 tablespoon chopped oregano, 1 tablespoon hot chilli sauce and 75 g (3 oz) grated Cheddar cheese. Turn into an ovenproof dish and sprinkle with 50 g (2 oz) grated Cheddar. Cook as above.