Tuna Pasta Bake
A store cupboard hero supper that takes minutes to put together and is on the table in half an hour. For younger children, you might like to swap the spinach for sweetcorn and sliced red pepper.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 210°C/190°C fan.
Step 2
Cook rigatoni in salted boiling water for 5 minutes, until just tender but not quite al dente (it will cook again in the oven). Drain, then add back to the pan and stir through the olive oil.
Step 3
Whilst the pasta is cooking, add the passata, cannellini beans, chopped garlic, drained tuna, oregano, spinach, a pinch of salt and some black pepper to a large deep-baking dish.
Step 4
Stir in the cooked pasta then scatter the cheddar over top. Bake for 20 minutes, until golden and crispy at the edges.
- Ingredients
- Based on 4 servings
-
300g Rigatoni 1x Sainsbury's Italian Rigatoni Tubes Pasta 500g -
860g Passata 2x Sainsbury's Rustica Italian Passata, Taste the Difference 430g -
1 Tin Cannellini Beans 1x Sainsbury's Cannellini Beans In Water 400g (235g*) -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
100g Young Spinach, roughly chopped 1x Sainsbury's Baby Leaf Spinach 100g -
2 tsp Oregano 1x Sainsbury's Oregano 12g -
90g Grated Cheddar 1x Cathedral City Grated Mature Cheddar Cheese 180g -
2 Tins Tuna, drained 2x Sainsbury's Tuna Drained & Ready Water 120g -
3 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g