Tuna And Pesto Pasta Bake - cooking recipe

Ingredients

500 g dried penne pasta
2 teaspoons olive oil
3 green onions, finely chopped
2 garlic cloves, crushed
2 sticks celery, finely chopped
250 g cherry tomatoes, quartered
120 g Baby Spinach
1/4 cup basil pesto
1 cup light evaporated milk
2 (185 g) cans tuna in olive oil, Chunk Style
1/2 cup grated light mozzarella cheese
mixed salad leaves, to serve

Preparation

Preheat oven to 180\u00b0C Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.