Tuna Pasta Bake
5m
prep time
30m
total time
Easy
level
10
ingredients
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 2 x Sainsbury's Rustica Italian Passata, Taste the Difference 430g -
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L -
100g Young Spinach, roughly chopped 1 x Sainsbury's Baby Leaf Spinach 120g -
2 tsp Oregano 1 x Sainsbury's Oregano 12g -
3 Garlic Cloves, peeled and chopped 1 x Sainsbury's Garlic -
300g Rigatoni 1 x Sainsbury's Italian Rigatoni Tubes Pasta 500g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
90g Grated Cheddar 1 x Cathedral City Grated Mature Cheddar Cheese 180g -
1 Tin Cannellini Beans 1 x Sainsbury's Cannellini Beans In Water 400g (235g*) -
2 Tins Tuna, drained 2 x Sainsbury's Tuna Drained & Ready Water 120g
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