Tuna & Sundried Tomato Pasta Bake
An easy store-cupboard dinner that can be whipped up in 25 minutes!
Prep: 10 mins
Cook: 15 mins
Calories: 813 per serving
Ingredients (serves 6):
500g dried pasta (we like rigatoni)
800g chopped tomatoes
4 thyme sprigs (leaves only)
300ml double cream
280g jar sundried tomatoes (chopped)
200g no-added salt tinned sweetcorn (drained)
360g tuna in spring water (drained)
100g cheddar (grated)
50g parmesan (grated)
1. Heat the grill on a high setting and place a large pan of water to boil. Once the water has boiled, cook the pasta as per the instructions on the packet.
2. Whilst the pasta is cooking, make the sauce by simmering the chopped tomatoes in the pan and seasoning with the thyme. Let it simmer for five minutes and then pour in the cream and stir, then let it simmer for another 5 minutes.
3. Drain the pasta and reserve a small amount of the cooking water. Mix the pasta together with the creamy tomato sauce, sundried tomatoes, sweetcorn and tuna. Put it into an oven dish and scatter over the grated cheese, then put under the grill for 5 minutes until it is bubbling and golden!
Top Tip: Serve up with a crunchy side salad!