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Baked Cheesy Rigatoni
Serves 4
500 g Rigatoni Pasta
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, grated
800 g diced tomatoes
400 g tinned cherry tomatoes
200 g semi-dried tomatoes
60 g baby spinach
370 g tinned tuna in oil
1 cup shredded cheese
0.5 cup fresh parsley, roughly chopped
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