Cook the spiral pasta in a large pot of lightly salted boiling water for 8 minutes.
After 4 minutes, add the sliced onion, chopped spinach, and sweet corn, ensuring the water quickly returns to a boil.
Drain the pasta and vegetables, then return them to the pot.
Stir in the cottage cheese, Greek yogurt, and drained tuna chunks with half of the shredded
Cheddar cheese, and season to taste.
Transfer the pasta mixture to a large ovenproof dish, sprinkle the remaining Cheddar cheese on top, and place it on a baking tray.
Grill for about 10 minutes or until the cheese is melted and turns golden brown.
Serve with a side salad or fresh vegetables.
Tips:
Choose High-Quality Tuna: Opt for good-quality canned tuna chunks in spring water for the best flavor. Don’t Overcook Pasta and Vegetables: Be careful not to overcook the pasta and vegetables. Follow the suggested cooking times in the recipe to ensure they remain tender and not mushy.
Serve with Fresh Greens: While the recipe suggests serving with salad or fresh veggies, you can get creative with your greens. Try a mixed greens salad with a light vinaigrette or roasted vegetables for added variety.
Make Ahead: You can prepare the pasta and vegetable mixture ahead of time and store it in the fridge until you’re ready to grill it with cheese. This can save you time on busy evenings.
Use Greek Yogurt for Creaminess: If you don’t have fromage frais on hand, Greek yogurt is a good substitute for creaminess.
Garnish Creatively: Garnish the dish with a sprinkle of chopped chives, green onions.
