Spicy Tomato Tuna Pasta Bake

Directions

Preheat the oven to 180°C (355°F).

In a large pot, bring water to a boil, add the broken dried spaghetti, and cook according to the package instructions until al dente, then drain and set aside.

In a separate pot over medium heat, add the olive oil and diced bell pepper. Cook for about 5 minutes, or until the bell pepper softens.

To the bell peppers, add the tomato puree, diced tomatoes, white pepper, ground turmeric, ground cinnamon, chili powder, and cayenne pepper. Stir and let it simmer for 10 minutes to combine the flavors.

While the sauce is simmering, put the toasted and torn bread slices into a blender and pulse until you have coarse breadcrumbs. Set aside.

Fold in the drained corn, flaked tuna, and cream cheese into the tomato sauce mixture until the cream cheese is melted and everything is well incorporated.

Add the chopped fresh tomatoes and fresh spinach to the sauce and cook until the spinach wilts, about 3 minutes.

Combine the cooked spaghetti with the spicy tomato tuna sauce, ensuring that the pasta is evenly coated.

Transfer the mixed spaghetti and sauce to a baking dish, and evenly sprinkle the top with the bread crumbs.

Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.

Remove from the oven and let it cool for a few minutes before serving.