300g Macaroni pasta (ff)
130g (drained weight) tin of tuna (s)(ff)
120g/or cup of frozen peas (ss)(ff)
400ml chopped tomatoes (s)(sff)
180g Mozzarella cheese (4 Hea/4=1 Hea) or low fat 100g/4=2.5 syns
90g reduced fat cheddar cheese (2 Hea)
2 spring onion, finely chopped (s)(sff)
1 tsp English mustard
1 Knorr herb stock pot
Boil a saucepan of salted water & add the macaroni & cook for 8 mins until “Al Dente” drain in a sieve. Return to the saucepan.
Flake the tuna, add macaroni, onion, peas, mustard, tomatoes, stock pot & broken up mozzarella cheese, mix together to coat all the pasta, Place ingredients into an oven-proof shallow dish, grate the cheddar over the top and cook for 25-30 mins until cooked and the cheese has melted.
Credit: Pete’s Recipe Book
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