Pasta bake recipe for 6 people, takes only 15 mins; recipe has rigatoni, chopped tomato, thyme sprig, double cream, sundried tomato, sweetcorn, tuna, cheddar and parmesan.
Tuna & sundried tomato pasta bake
Course: Pasta bake
Servings
6
servings
Prep time
10 mins
Ingredients
- Parmesan: 50g parmesan, grated
- Chopped Tomato: 2 x 400g cans chopped tomatoes
- Cheddar: 100g cheddar, grated
- Tuna: 3 x 120g cans tuna in spring water, drained
- Sundried Tomato: 280g jar sundried tomatoes, drained and quartered
- Thyme Sprig: 4 thyme sprigs, leaves only
- Sweetcorn: 198g can no-added-salt sweetcorn, drained
- Double Cream: 300ml double cream
- Rigatoni: 500g dried rigatoni (or any other short pasta)
Directions
- 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.
- 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.
- 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.
