Method

1. Preheat the oven to 180C/160C Fan/Gas 4.

2. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside.

3. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened.

4. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables.

5. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well.

6. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill.