An easy pasta bake with tuna and creamy tomato sauce, all topped off with lots of lovely cheddar cheese! This is a great dish to serve to a crowd. Simple to make and you can even prep it ahead.
Source: Kitchen Sanctuary
Serves 6
INGREDIENTS
- 14 oz (400g) dried pasta shapes – I used shells
- 1 tbsp vegetable oil
- 1 large onion peeled and chopped
- 1 red bell pepper de-seeded and chopped
- 1 yellow bell pepper de-seeded and chopped
- 10 ½ oz 300g canned tuna (albacore tuna if possible) drained and flaked
- pinch of salt and pepper
- 2 cloves garlic peeled and minced
- 2 tbsp tomato puree
- 1 tsp dried oregano
- 28 oz 800g tinned chopped tomatoes
- ½ cup 120ml double (heavy) cream
- 1 cup (100g) strong cheddar cheese – grated
- 1 cup (100g) mozzarella – grated
- Small bunch parsley – roughly torn
Instructions
- 1. Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- 2. Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
- 3. Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
- 4. Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
- 5. Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
- 6. Take out of the oven and top with a sprinkling of parsley before serving.
