Tuna & sundried tomato pasta bake

• dried rigatoni↗500g g

  (or any other short pasta)

• chopped tomatoes2 x 400g cans g
• thyme sprigs↗4

  leaves only

• double cream↗300ml ml
• sundried tomatoes↗280g jar g

  drained and quartered

• no-added-salt sweetcorn↗198g can g

  drained

• tuna↗3 x 120g cans g

  in spring water, drained

• cheddar↗100g g

  grated

• parmesan↗50g g

  grated

Step-by-step instructions

1. 1

   Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.

2. 2

   Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.

3. 3

   Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.