Name: Tuna & sundried tomato pasta bake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
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

Ingredients

6 serv.

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

Instructions

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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.