Tuna & Tomato Pasta Bake

Last week, my 5 year old expressed an interest in helping to cook dinner, so I asked him what he would like to cook and he said tuna pasta. So we made this yummy tuna pasta bake together!

Ingredients

• 400g dried pasta, e.g. penne or fusilli – we always use gluten free, but regular also works.
• 1 tin or carton of tomato passata (400 – 500g)
• 1 tin or carton of chopped tomatoes (400 – 500g)
• 4 Tbsp cream cheese
• 2 -3 tins tuna in brine or spring water (ca. 300g in total)
• 1 large tin sweetcorn (ca. 300g)
• 250 g grated cheddar cheese
• 1 tsp dried basil
• salt and pepper

Directions

• Pre-heat your oven to 200C (or 180C for a fan oven).
• Cook the pasta in a large pan of salted water until al dente, drain and return to the pan.
• Mix the cream cheese with a couple of tablespoon of the passata until you have a smooth paste.
• Add the cream cheese paste, the remaining passata and the chopped tomatoes to the pan of drained pasta.
• Drain the tuna and the sweetcorn and add those to the pasta.
• Add 200g of the cheese and the dried basil to the pasta.
• Mix everything until well combined, season with salt and pepper, and mix again.
• Transfer the pasta mix to an oven proof dish, sprinkle with the remaining 50g of cheese, and bake in the oven for 20-30minutes or until the cheese on top starts to go golden brown.
• We served this with some cucumber slices for the kids, and some rocket lettuce for the grown ups (I love throwing a handful of rocket randomly on top of a lot of my dinners)

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