One-Pot Tuna Pasta Bake

Ingredients · per serving

• 150 ml Chicken or veg stock
• 1 tsp Dried oregano
• 2 tbsp Crème fraîche
• small handful Fresh parsley
• to taste Black pepper
• 2 cloves Garlic
• 1 tbsp Olive oil
• 50 g Tinned sweetcorn
• 90 g Pasta (small shape)
• to taste Salt
• 40 g Cheddar cheese
• 200 g Tinned chopped tomatoes
• 80 g Tinned tuna
• 1 small onion Onion

Instructions

1. Heat 1 tbsp olive oil in a large oven-safe frying pan (or shallow pot) over medium heat.
2. Add the chopped onion. Cook 4 min until soft. Add the minced garlic, cook 30 sec.
3. Add the tinned tomatoes, stock, dried oregano, and pasta. Stir.
4. Bring to a simmer. Cook uncovered 10-12 min, stirring every 2 min so pasta doesn't stick to the bottom. Add a splash more stock if it gets too dry — it should be saucy.
5. When pasta is just tender, stir in the drained tuna, sweetcorn, and crème fraîche (or cream cheese). Taste — adjust salt and pepper.
6. Preheat the grill to high.
7. Scatter the grated cheese over the top. Slide the pan under the grill 3-4 min until the cheese is bubbly and golden brown in patches.
8. Rest 2 min (cheese is molten-hot). Scatter parsley. Serve from the pan.

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