Pasta bake with tuna and spinach

Ingredients for 2 servings:

• 200 g spirals
• 150 g leaf spinach, frozen
• 1 can of tuna, natural, without oil, 140 g drained weight
• 2 onions
• 2 garlic cloves
• 2 m.-large tomato(s), firm
• 100 g gratin cheese, grated
• 1 tbsp tomato paste
• 100 ml vegetable stock
• 2 tsp Italian herbs, dried
• salt and pepper
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the spirelli in plenty of salted water until almost al dente, drain, and set aside. Peel and roughly dice the onions. Peel and finely chop the garlic cloves. Defrost the spinach and drain. Place the tuna in a sieve, cut it into pieces, and drain. Score the tomatoes crosswise and pour hot water over them. Then peel the skin and dice the tomatoes. Heat a little oil in a pan and sauté the onions until translucent. Briefly fry the chopped garlic. Add the diced tomatoes and tomato paste, simmer briefly, and then deglaze with the vegetable stock. Once the tomato paste has dissolved, add the spinach. Mix the vegetables well, season with the Italian herbs, salt, and pepper, and simmer for 5 minutes. Stir in the tuna. Place the drained pasta in a baking dish. Spread the spinach, tuna, and tomato mixture evenly over the pasta and sprinkle with cheese. Bake the casserole in a preheated oven at 150°C (convection oven) for about 15 minutes.