“It was a cold and raining Saturday afternoon and I could not be bothered going shopping so this is what I came up with. The fresh veggies can easily be subbed with canned or frozen.”
1hr 15mins

Ingredients Nutrition


  1. Heat oil in a non stick fry pan.
  2. Sauté the onion, carrot and celery until onion is opaque.
  3. Add in the basil, oregano and pepepr and cook for 1 minute.
  4. Add the tomato paste and cook one minute.
  5. Add the can of diced tomatoes and stock powder, stir well.
  6. Half fill the can of tomatoes with water and add to the pan.
  7. Cook on low heat for 30 minutes, stirring occasionally.
  8. Throw in the corn, tuna and broccoli and mix in the cooked pasta.
  9. Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese.
  10. Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.

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