Tuna & Sundried Tomato Pasta Bake
An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Egg-Free, Freezable
10 mins
25 mins
Easy
6
Sugars
9g
Kcal
593
Fibre
7g
Fat
15g
Protein
30g
Saturates
5g
Salt
2.97g
Carbs
81g
Info
Cooking time:
Prep time:
10 mins
Nut-Free, Egg-Free, Freezable
Difficulty:
Serves:
25 mins
Easy
6
Info
10 mins
Prep time:
Cooking time:
25 mins
Difficulty:
Easy
Serves:
6
Nut-Free, Egg-Free, Freezable
Sugars
9g
Fibre
7g
Protein
30g
Salt
2.97g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Egg-Free, Freezable
10 mins
25 mins
Easy
6
Sugars
9g
Fibre
7g
Protein
30g
Salt
2.97g
Info
Prep time:
10 mins
Cooking time:
25 mins
Difficulty:
Easy
Serves:
6
Nut-Free, Egg-Free, Freezable
Kcal
9g
Fat
15g
Saturates
5g
Carbs
5g
Ingredients:
• 300g pasta (penne or fusilli)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 100g sundried tomatoes, roughly chopped
• 2 x 160g cans tuna in oil, drained
• 198g can sweetcorn, drained
• 100g cheddar cheese, grated
Instructions:
1. Heat the oven to 200C/180C fan/gas 6.
2. Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, add the onion and cook for 5 minutes until softened. Add the garlic and cook for 1 minute more.
3. Stir in the chopped tomatoes and sundried tomatoes, and simmer for 5 minutes.
4. Drain the pasta and return to the pan. Stir in the tomato sauce, tuna, sweetcorn, and half the cheese.
5. Transfer to a baking dish, sprinkle over the remaining cheese, and bake for 10 minutes until the cheese is melted and golden.