A Simple Balanced Tuna Pasta Bake

Carbohydrates? Check, Protein? Check, Vegetables? Check!

This is such a simple and quick recipe that you don't need to use any bought sauces which can contain a whole load of rubbish. To feed two hungry people I used:

400 grms of Rigatoni pasta (wholewheat would be even better)
2 cans of chopped tomatos
1 can of Tuna
1 red onion, diced
A squirt of tomato puree  
4 medium sized mushrooms, sliced
2 carrots, cut into chunks
2 gloves of garlic, finely chopped
Olive oil
Salt and pepper
Cheddar cheese (optional)

Pre-heat the oven to 180 degrees.
Prepare all your vegetables, chop, dice and slice! Heat some oil in a pan and pop in the onions and garlic. Once softened add your chopped carrot. Add the chopped tomato to the pan along with some puree and the sliced mushrooms, after five minutes add the tuna. Boil some slightly salted water in a large pan, once boiling add your pasta and cook until soft or al dente. Season the sauce to taste. Drain the pasta and combine the two in an oven proof dish, sprinkle with grated cheese and pop into the oven for around twenty minutes.

Not only is this a balanced meal it is really cheap and easy too!