Tuna and Pesto Pasta Bake

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

Step-by-step instructions

1. 1

   Preheat oven to 180°C Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

2. 2

   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.

3. 3

   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.