An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes
Prep:10 mins
Serves 6
500g dried rigatoni (or any other short pasta)2 x 400g cans chopped tomatoes4 thyme sprigs, leaves only300ml double cream280g jar sundried tomatoes, drained and quartered198g can no-added-salt sweetcorn, drained3 x 120g cans tuna in spring water, drained100g cheddar, grated50g parmesan, grated
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Drain 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.
