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  • 300g fresh egg penne
  • 500g tomato and herb pasta sauce
  • 2 x 185g tins tuna steak in springwater, drained and flaked
  • 2 x 198g tins sweetcorn in water, drained
  • 390g carton Italian chopped tomatoes
  • 14g fresh flat-leaf parsley, leaves picked, washed and chopped
  • 100g mature cheddar, grated


  1. 1

    Preheat the oven to 200°C/gas mark 6. Bring a large pan of water to the boil, then add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.

  2. 2

    Tip the mixture into a 1½-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes until golden and bubbling. Garnish with the remaining parsley just before serving.

Nutritional Details

Each serving provides
  • Energy 1846kj 441kcal 22%
  • Fat 12.5g 18%
  • Saturates 6.0g 30%
  • Sugars 16.8g 19%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

41.8g carbohydrate 6.8g fibre 36.8g protein

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