Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Difficulty: Easy
- Servings: 4
Ingredients
- 2 tsp canola oil
- 1 large or 2 small red bell peppers, seeded and diced
- 2-3 large garlic cloves, finely chopped
- 2 cups tomato puree
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 1 large eggplant, cut into small pieces
- 2 tbsp capers (not in salt)
- 1 cup fresh basil, chopped
- 2 (5 oz) cans tuna in water, drained
- 10 oz whole wheat penne pasta
For the topping:
- 1 cup fat-free cottage cheese
- 1 egg
- ½ cup finely grated Parmesan cheese
- ½ tsp dried oregano
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Heat the canola oil in a large skillet over medium heat. Add the diced bell peppers and cook for a few minutes until they start to soften. Add the minced garlic and cook for another minute, being careful not to burn it.
- Pour in the tomato puree, then stir in the oregano, red pepper flakes, eggplant, capers, and half of the chopped basil. Gently fold in the tuna, being careful not to break it up too much. Cover the skillet and simmer over low heat for 15 minutes, stirring occasionally, until the eggplant is tender.
- While the sauce is simmering, cook the penne pasta according to the package instructions. In a separate bowl, combine the cottage cheese, egg, and three-quarters of the Parmesan cheese, mixing well.
- Drain the pasta and transfer it to a deep 12×8 inch (30×20 cm) oval baking dish. Pour the tuna and vegetable mixture over the pasta, gently mixing to combine. Spread the cheese mixture evenly over the top, making sure to cover the entire surface. Sprinkle with most of the remaining Parmesan and the dried oregano.
- Bake for 15-20 minutes, or until the top is set and lightly golden. Remove from the oven and scatter the remaining fresh basil and Parmesan over the top. Serve hot, accompanied by a crisp green salad if desired.
Chef’s Tips and Tricks
- For a creamier texture, you can substitute the cottage cheese with ricotta cheese.
- Add a pinch of saffron to the sauce for an extra layer of flavor and a beautiful golden hue.
- To make this dish vegetarian, replace the tuna with 2 cups of cooked chickpeas or white beans.
- Leftovers can be stored in the refrigerator for up to three days. Reheat in the microwave until piping hot before serving.
Nutritional Information
Per serving:
- Calories: 502
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 63g
- Sugars: 13g
- Fiber: 12g
- Protein: 36g
- Sodium: 900mg
