Tuna Pasta Bake

    5m prep time
    30m total time
    Easy level
    10 ingredients
Tuna Pasta Bake recipe by Cherrypick

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
  • 860g Passata
    860g Passata 2 x Sainsbury's Rustica Italian Passata, Taste the Difference 430g
  • 2 tbsp Olive Oil
    2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 100g Young Spinach, roughly chopped
    100g Young Spinach, roughly chopped 1 x Sainsbury's Baby Leaf Spinach 120g
  • 90g Grated Cheddar
    90g Grated Cheddar 1 x Cathedral City Grated Mature Cheddar Cheese 180g
  • 3 Garlic Cloves, peeled and chopped
    3 Garlic Cloves, peeled and chopped 1 x Sainsbury's Garlic
  • 300g Rigatoni
    300g Rigatoni 1 x Sainsbury's Italian Rigatoni Tubes Pasta 500g
  • 2 tsp Oregano
    2 tsp Oregano 1 x Sainsbury's Oregano 12g
  • 1 Tin Cannellini Beans
    1 Tin Cannellini Beans 1 x Sainsbury's Cannellini Beans In Water 400g (235g*)
  • 2 Tins Tuna, drained
    2 Tins Tuna, drained 2 x Sainsbury's Tuna Drained & Ready Water 120g
  • Maldon Salt, to taste
    Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
Shop this recipe
Products and prices from