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


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Bring a large pan of water to the boil, add the pasta and cook for 8 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, 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.


    Cook's tip: for extra crunch, whizz a few pieces of white sliced bread in a food processor until you have fine breadcrumbs. Mix with the cheese before scattering over the top

Nutritional Details

Each serving provides
  • Energy 1938kj 463kcal 23%
  • Fat 16.6g 24%
  • Saturates 6.6g 33%
  • Sugars 10.9g 12%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

36.0g carbohydrate 4.2g fibre 40.3g protein

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