Tuna Pasta Bake

As you probably know by now, we LOVE pasta in our house. In an effort to try to get Bailey to eat more fish, this dish has become a winner as it doesnt take overly ‘fishy’, and has become a failsafe for family entertaining (sorry for guests that are bored of it by now). It is true comfort food and great for storing leftovers for lunch the next day. I love it served with salad in the summer or broccoli/green beans and some fresh garlic bread in the autumn/winter.

INGREDIENTS
Serves 6

1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
olive oil
a pinch of chilli flakes
3 x 400g tins of chopped tomatoes
1 bunch of fresh basil, leaves torn from stalk
500g dried penne pasta
2 x 180g tins of tuna chunks, drained
150g mature cheddar cheese, grated
salt and pepper to taste

Preheat the oven to 180 fan. Place a large shallow pan on a medium heat, adding 2 tablespoons of olive oil when the pan is hot. Add your chopped onion, garlic and chilli flakes and cook for 5-10 minutes, stirring continously until softened.
Pour in your tins of chopped tomatoes, tear the basil into smaller pieces and add to the tomatoes. Turn the heat up to reach boiling point, then turn down to a low heat and simmer for about 20 minutes.
Meanwhile, boil the kettle and cook your dried pasta in a saucepan for just less than the specified cooking instructions on the packet, usually about 9 minutes. You want it just before al dente as it will continue cooking when in the oven. Drain in a colander.
Stir the drained tinned tuna into the tomato sauce, don’t over do this as you don’t want it to break up too much. Season with salt and pepper.
When your pasta is cooked and drained, add this also to the tomato sauce in the pan and combine so all the pasta is coated with the sauce.
Transfer to a large ovenproof dish ensuring there is an even mix throughout.
Add your grated cheese in a even coverage across your pasta in the dish. Season with salt and pepper, and drizzle with a little olive oil over the top.
Place in the oven for 25-30 minutes, ensuring it is hot in the middle. Leave to settle for a minute, then divide into 6 even portions.
Serve up with salad or green beans/peas or broccoli.