Tuna and Pepper Pasta Bake (adapted from WeightWatchers Magazine September 2012)
(9 WW ProPoints per serving)
250g pasta shapes
125g chargrilled peppers, drained and chopped
6 spring onions, sliced finely
130g can tuna in spring water, drained
200g extra light soft cheese
75g light mozzarella, drained and torn
10g parmesan, grated finely
Preheat the oven to 180C.
Add the pasta to a large pan of boiling water and simmer for 5 mins. Drain and tip back into the pan. Stir in the pepper, spring onion, tuna, soft cheese and season.
Tip into a 1 litre ovenproof dish. Tear the mozzarella and scatter it over the top then sprinkle the parmesan over the top.
Bake for 30 mins or until golden and bubbling. Serve with a green salad.