Tuna & sundried tomato pasta bake

calcium easy meal family dinner family friendly fibre folate iron pasta bake sundried tomato tuna vitamin c

N/A

Source

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

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.

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.

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.