Ingredient

• 250g spelt fusilli (spiral) pasta
• 2 tsp olive oil
• 4 anchovies, drained, finely chopped
• 1 brown onion, finely chopped
• 200g button mushrooms, sliced
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 1 lemon, rind finely grated
• 1/2 cup fresh continental parsley leaves, finely chopped
• 200g Bulla Cottage Cheese
• 425g can Coles Tuna In Spring water, drained, flaked
• 2 large tomatoes, thinly sliced
• 20g (1/4 cup) finely grated parmesan
• 150g mixed salad leaves

Direction

1. Preheat oven to 180C/160C fan forced. Cook pasta in a large saucepan of salted boiling water following packet directions. Drain. Lightly grease a large baking dish with oil.
2. Meanwhile, heat oil in a frying pan over medium heat. Add anchovy and onion. Cook for 5 minutes or until softened. Add mushroom and garlic. Cook for 5 minutes or until mushroom is golden. Stir in canned tomatoes and 125ml (1/2 cup) water. Simmer for 15 minutes or until thickened
3. Stir in rind, parsley (reserving 1 tbs) and half the cottage cheese. Season. Add pasta and tuna. Toss. Place in prepared dish. Top with sliced tomato, parmesan and remaining cottage cheese. Season. Bake for 25‐30 minutes or until golden. Top with reserved parsley. Serve with salad.