The BBC Good Food logo
Tuna & sundried tomato pasta bake

Tuna & sundried tomato pasta bake

By
A star rating of 4.2 out of 5.55 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal813
fat38g
saturates22g
carbs78g
sugars17g
fibre9g
protein33g
salt1g
Advertisement

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.55 ratings
Advertisement
Advertisement
Advertisement

Sponsored content