Pescatarian

Tomato and Tuna Pasta Bake

40 mins

Tomato and Tuna Pasta Bake

Ingredients

  • 500g dried pasta such as rigatoni, penne or fusilli
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 800g passata with garlic and herbs
  • 120g low-fat cream cheese
  • 300g tinned sweetcorn, drained
  • 560g tinned tuna in water or brine, drained
  • 200g frozen peas
  • 60g reduced-fat cheddar cheese, grated

Method

Preheat the oven to 180ºC. Cook the pasta for a minute or two less than the cooking time on the packet. Drain then set to one side.

Heat the oil in a large pan over medium to high heat. Fry the onion for 5 minutes before stirring in the passata, cream cheese, sweetcorn, tuna and peas.

Stir the cooked pasta into the sauce then transfer into a large baking dish. Scatter the cheese over the top and bake for 15 to 20 minutes, or until the cheese is melted and golden.

Tips

This pasta bake will keep in the fridge for up to four days and can also be frozen in portions. Simply reheat in the microwave until piping hot. You may just need to add a splash of water when reheating to ensure it doesn't dry out too much.