Tomato Tuna Pasta Bake

Ingredients

• 400 g rigatoni pasta ((Note 1))
• 1 tbsp olive oil
• 1 onion (chopped)
• 2 medium bell peppers (cut to. 1cm / 1/2 inch pieces)
• 3 cloves garlic (crushed)
• 2 200g cans tuna ((Note 2))
• 400 ml tomato passata
• 2 tbsp tomato puree
• 100 ml milk
• 1 tsp ground oregano
• 2.5 tsp smoked paprika
• 0.5 tsp cayenne pepper ((Note 3))
• 1 tsp veg of chicken stock powder
• 2 tsp Worcester sauce (optional)
• 1 200g can corn ((Note 4))
• 100 ml single cream ((Note 5))
• 1 tsp tabasco sauce (optional)
• 120 g cheddar cheese (grated (Note 6))
• 1 handful breadcrumbs (optional)
• 2 fresh jalapenos (optional) (thinly sliced )

Instructions

1. 1

   Bring a large pan of generously salted water to boil and cook the pasta according to packet instructions

2. 2

   Meanwhile, set a large frying pan or dutch oven to a medium heat, add olive oil and fry the onion and peppers for approx. 5 minutes until soft and until the onion is translucent.

3. 3

   Add the crushed garlic and fry for a further minute.

4. 4

   Stir in the tuna and cook for a few minutes until warmed through.

5. 5

   Mix in the tomato passata, tomato puree, milk, oregano, smoked paprika, cayenne pepper, veg/chicken stock powder, optional Worcester sauce and corn and simmer for 10 minutes.

6. 6

   Stir in the cream and cook for a couple of minutes until warmed through and add Tabasco sauce if using

7. 7

   Mix the sauce with the cooked pasta and spoon it into a baking dish

8. 8

   Top with the grated cheddar cheese and optional breadcrumbs and jalapenos.

9. 9

   Place the tuna bake under the grill until the cheese topping is molten and starts to brown. This should take around 5 minutes.

10. 10

    Serve and enjoy.