Tuna and Sundried Tomato Pasta Bake Recipe

Cooking Tuna and Sundried Tomato Pasta Bake is the most basic thing to make the whole family able to deal with everyday activities and problems. Therefore, providing food every day in a timely manner at the dinner table is a must.

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Tuna and sundried tomato pasta bake recipe

By Chelsie Collins

  • Preparation and cooking time
    • 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: per serving
NutrientUnit
kcal813
fat38g
saturates22g
carbs78g
sugars17g
fibre9g
protein33g
salt1g

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.



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