Serves 2

1 tin tuna = 4
120g pasta = 16
Breadcrumbs (made from 1 slice whole meal bread) - 3
80g grated cheese = 8
1 large onion
1 courgette
6 mushrooms
2 stalks of celery
1 tin chopped tomatos
1 tbsp tomato puree
1 veg oxo cube
Mixed herbs to season

Put the pasta on to boil. Preheat oven to 180. Soften all the above chopped veg in a covered pan. Once softened, add oxo cube, tinned tomatos, tomato puree, mixed herbs. Mix well. Add the drained can of tuna, breaking up with a fork as you empty out of can. Mix well.

Drain pasta and add to tuna mixture - stir thoroughly, empty into oven proof dish. Either grate or blend the bread into breadcrumbs and mix with the cheese. Sprinkle cheese and bread mix over top, bake for 15 mins. Try not to over cook the cheese as low fat cheese is not easy to cook with and can burn very quickly.

Its 15.5 checks for a serving but I just call it 16 - canny be bothered with half cxs.

I love this receipe - its so simple, and really filling, I havent made it for ages but dug it out of my book of receipes I have tried and tested!