You will need
1 tbsp olive oil
1 onion, peeled and finely chopped
1 red capsicum, diced
1 medium carrot, peeled and diced
1 medium zucchini, diced
1 clove garlic, finely chopped
800g fresh tomatoes, diced or canned salt reduced
1 tbsp tomato paste, reduced salt
300g wholemeal pasta, cooked
200g tin tuna in spring water, drained
½ cup cheddar cheese, grated
Handful fresh parsley, finely chopped
2 slices of toast crumbled into breadcrumbs
Preheat the oven to 180°C. Heat oil in a heavy-based frying pan over medium heat, add the onion, capsicum, carrot, zucchini and garlic, cook for 10 minutes or until soft. Add the tomatoes and tomato paste simmer gently, uncovered, for 15 minutes or until the sauce is thickened.
Place the pasta into an ovenproof dish cover with tuna and then the cooked vegetables. Combine the parsley, breadcrumbs and cheese and sprinkle over the top of the pasta. Bake in the oven for 15 minutes until the breadcrumbs and cheese are golden and the pasta is heated through.