Pasta and tuna casserole

Ingredients for 4 servings:

• 500 g whole wheat pasta (fusilli)
• 600 g tomatoes, chopped, from the can
• 250 g tuna in its own juice
• 100 g grated low-fat cheese
• ½ onion(s)
• 1 handful of fresh basil
• some garlic
• some salt
• some pepper
• some herbs, Italian, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cook the pasta until al dente and transfer it to a baking dish. Drain the tuna and shred it with a fork. Peel and finely chop the onion. Chop the basil leaves. Sauté the onion in a pan, then add the chopped tomatoes and heat through. Stir in the tuna and chopped basil. Season with garlic, pepper, salt, and the Italian herbs. Pour the sauce into the baking dish with the pasta, sprinkle with cheese, and mix well. Bake the casserole at 200 degrees Celsius (400 degrees Fahrenheit) using top and bottom heat for about 20 minutes. Let it cool briefly before serving. Approx. 600 kcal per serving