Tuna and Sweetcorn Pasta Bake with a Tomato Sauce

• 2 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 300 gcourgette, coarsely grated
• 700gpassata
• 1 tspdried oregano
• fine salt
• black pepper
• 450 gdried penne
• 200 gdrained tuna in spring water (check the drained weight on the tins)
• 165 gdrained tinned sweetcorn
• 1 x 125gball mozzarella, torn
• 300 gcucumber, cut into sticks, optional (optional)
• 200gcherry tomatoes, halved (optional)

Method

1. 1Heat the oven to 200C fan. Bring a large pan of salted water to the boil for the pasta.
2. 2Heat the olive oil in a wide pan over a medium heat. Cook the onion for 6 minutes until soft, add the garlic and grated courgette and cook for 4 minutes more until the courgette has collapsed and lost its raw wetness.
3. 3Pour in the passata, add the oregano and a good pinch of salt and pepper, and simmer for 8 minutes so the sauce thickens slightly. It should be a little thinner than you would want on a plate because the pasta will drink some of it in the oven.
4. 4Meanwhile cook the pasta for 2 minutes less than the packet says, so it stays firm. Drain, keeping a mugful of the cooking water.
5. 5Tip the pasta into the sauce with the drained tuna and sweetcorn. Stir, breaking the tuna into flakes, and loosen with pasta water until it looks saucy. Taste and season.
6. 6Spoon into a large baking dish, scatter the torn mozzarella over the top and bake for 15 to 18 minutes until the cheese has melted and the edges are bubbling and catching colour.
7. 7Rest for 5 minutes before serving. Add the optional cucumber sticks and cherry tomatoes alongside if using.

Per serving

kcal

455

protein

18.7g

fibre

6.3g

carbs

73g

fat

9.8g