• 300 g Italian fresh egg penne
  • 500 g jar tomato and herb pasta sauce
  • 2 x 185g tins tuna steak in springwater, drained and flaked
  • 2 x 198g tins sweetcorn in water, drained
  • 390 g carton Italian chopped tomatoes
  • 14 g fresh flat-leaf parsley, leaves picked, washed and chopped
  • 100 g mature British cheddar, grated


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil, add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, the chopped tomatoes and half the parsley.

  2. 2

    Tip the mixture into a 1.5-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes, until golden and bubbling. Garnish with the remaining parsley just before serving.

Nutritional Details

Each serving provides
  • Energy 1846kj 441kcal 22%
  • Fat 12.5g 18%
  • Saturates 6.0g 30%
  • Sugars 16.8g 19%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

41.8g carbohydrate 6.8g fibre 36.8g protein

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