Tuna & sundried tomato pasta bake

Tuna & sundried tomato pasta bake

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(7 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 6

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal813
  • fat38g
  • saturates22g
  • carbs78g
  • sugars17g
  • fibre9g
  • protein33g
  • salt1g
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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
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 3 x 120g cans tuna in spring water, drained
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 100g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments, questions and tips

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Keefystuart
24th Oct, 2017
5.05
I have made this dish twice now following the recipe apart from using dried Italian herb mix rather than thyme leaves. The family really loved it. I think it needs the cream - it makes it just a bit special and is not too much over 6 portions. I'm going to try freezing some this time.
Lauus22
8th Aug, 2017
3.8
Put some garlic and spices in and mozzarella on top!! So nice.
Fran1954
4th Apr, 2017
5.05
So easy to put together and Delicious Thank you
Frantic Flapjack
17th Nov, 2016
3.8
Good supper dish. I used creme fraiche instead of cream. I disagree with the previous post though. This dish serves 6 people and 300ml of double cream is 50ml per portion which isn't going to do any damage. It's cheap carb overload which is the danger in overweight Britain.
R knight
11th Nov, 2016
3.8
Really enjoyed by the family, quick and easy. Followed the recepie will be making this one again.
catrose13
3rd Oct, 2016
Leave out the cream! For heaven's sake, hasn't the author noticed the huge weight problem in this country? Completely unnecessary ingredient!
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