Tomato, Basil & Mackerel Bake

Add this super simple pasta bake to your weeknight repetoire for an easy, cheesy and hearty, yet reasonably healthy, meal that is perfect for feeding a hungry family. SERVES 4 | PREP TIME – 25 mins | COOK TIME 20-25 mins | TOTAL COOK TIME 45-50 mins Per Serving – 608 Cals | Fat 23g | Carbs 74g | Protein 26g

INGREDIENTS 250g large pasta shells 1 head of broccoli Glug of extra virgin olive oil 2 finely sliced red onions 2 crushed garlic cloves 1 tbsp tomato purée 200ml red wine 2 x 400g tins of chopped tomatoes ½ bunch of torn fresh basil 240g pack of peppered smoked mackerel fillets ½ bunch of basil 100ml light crème fraîche 50g grated mature cheddar METHOD Heat the oven to 200°C/180°C fan/gas 6. Bring a large pan of water to the boil and cook the pasta shells for 2 minutes less than the pack instructions. Add the head of broccoli, sliced into florets, for the last 2 minutes of the cooking time, then drain and set aside. Meanwhile, in a large sauté pan, heat a glug of oil and fry the red onions for 5 minutes. Add the garlic and tomato purée, fry for a few minutes, then add the red wine. Bubble for 2 minutes, then add the chopped tomatoes and basil. Cook for 10 minutes, then season. Remove the skin from a the mackerel fillets and break up into bite-size pieces. Stir into the pan with the remaining basil and light crème fraîche. Spoon into a 2 litre baking dish (or keep in the pan if it’s ovenproof) and top with grated mature cheddar. Cook in the oven for 20-25 minutes until golden and piping hot throughout.