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Tuna & sundried tomato pasta bake

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 813
  • Carbohydrates 78
  • Saturated Fat 22
  • Sugar 17
  • Protein 33
  • Fat 38
  • Fibre 9
  • Salt 1

Nutrition per serving

  • Calories 813
  • Carbohydrates 78
  • Saturated Fat 22
  • Sugar 17
  • Protein 33
  • Fat 38
  • Fibre 9
  • Salt 1

Ingredients

  • 500g dried rigatoni (or any other short pasta)
  • 2 x 400g cans chopped tomatoes
  • 4 thyme sprigs, leaves only
  • 300ml double cream
  • 280g jar sundried tomatoes, drained and quartered
  • 198g can no-added-salt sweetcorn, drained
  • 3 x 120g cans tuna in spring water, drained
  • 100g cheddar, grated
  • 50g Parmesan, grated

Method

  1. Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.

  2. Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.

  3. Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

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