Tuna Tomato Pasta bake
Easy mid week pasta bake for a no fuss meal for the family
Ingredients
- 300 g fresh egg penne pasta
- 500 g tomato and herb pasta sauce
- 360 g tuna steak in spring water ,drained and flaked
- 325 g sweetcorn in water, drained
- 390 g chopped tomatoes
- 14 g fresh flat-leaf parsley fresh, leaves picked, washed and chopped
- 100 g cheddar cheese mature, grated
Instructions
- Preheat the oven to 200°C/Fan 180°C/Gas mark 6. Bring a large pan of water to the boil, then add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.
- Tip the mixture into a 1½-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes until golden and bubbling. Garnish with the remaining parsley just before serving.