150g penne pasta, uncooked
1 medium brown onion, finely diced
1 teaspoon butter
3 tablespoons plain flour
2 cups milk
100g washed baby spinach leaves

1 medium head broccoli, cut into small florets
1 medium zucchini, grated
1 medium carrot, grated
2 small portabello mushrooms, cut into 1cm cubes
1 bunch of asparagus, cut into 1cm pieces
1/2 cup of frozen peas and corn
sea salt and freshly ground pepper

1 x 425g can Safcol Tuna in Springwater, drained
2 small roma tomatoes, thinly sliced
125g grated parmesan cheese, to top
bread crumbs or almond meal, to top

150 g penne pasta, uncooked 1 medium brown onion, finely diced 1 teaspoon butter 3 tablespoons plain flour 2 cup s milk 100 g washed baby spinach leaves 1 medium head broccoli, cut into small florets 1 medium zucchini, grated 1 medium carrot, grated 2 small portabello mushrooms, cut into 1cm cubes 1 bunch of asparagus, cut into 1cm pieces 1/2 cup of frozen peas and corn 1 x 425g can Safcol Tuna in Springwater, drained 2 small roma tomatoes, thinly sliced 125 g grated parmesan cheese, to top

1. Preheat oven to 180°C

2. In a very large pot, cook the pasta for one minute less than the instructions on the pack for al dente, so it’s just a little undercooked, then drain, returning the drained pasta to the very large pot.

3. In a deep frying or sauté pan, on a medium heat, cook the brown onion in butter, stirring occasionally until soft and just changing colour. Sprinkle the flour over the onion butter mix (while continuing to cook) and stir until combined.

4. Pour in the milk, stirring all the time until smooth and well combined.

5. Bring to a fast simmer, stirring constantly until the sauce thickens. Stir the spinach into the sauce, until it’s just wilted. Then turn off the heat.

6. In the large pot with the aldente cooked pasta in it, fold in the tuna, broccoli florets, grated zucchini, grated carrot, mushrooms, asparagus, frozen peas and corn and sauce. Season with salt and plenty of black pepper.

7. Pile all of the mixture into a large ovenproof dish, then lay the sliced tomatoes evenly over the top, sprinkle the parmesan cheese over the top of the tomatoes and finish with a thin scattering of breadcrumbs/almond meal.

8. Bake in the oven for about 25 minutes, or until golden brown on top.

9. Serve hot.