Tuna & sundried tomato pasta bake - Good Food Middle East
An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes
Ingredients
- 500g dried rigatoni (or any other short pasta)
- 2 x 400g cans chopped tomatoes
- 4 thyme sprigs, leaves only
- 300ml double cream
- 280g jar sundried tomatoes, drained and quartered
- 198g can no-added-salt sweetcorn, drained
- 3 x 120g cans tuna in spring water, drained
- 100g cheddar, grated
- 50g Parmesan, grated
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