Sundried Tomato and Tuna Penne Bake
Sundried Tomato and Tuna Penne Bake



  • 500g penne
  • 2 x 400g tins of chopped tomatoes
  • 4 thyme sprigs, leaves only
  • 300ml double cream
  • 1 jar of sundried tomatoes, drained and chopped
  • 1 tin of sweetcorn, drained
  • 3 x 120g tins of tuna in spring water, drained
  • 100g grated cheddar
  • 50g grated parmesan
  • Preheat the grill to its highest setting. Cook the pasta in salted boiling water until al dente. Meanwhile, make the sauce by simmering the tinned tomatoes in a pan with the thyme and some seasoning for 5 mins, then adding the cream and simmering for 5 mins more. Add the drained pasta to the tomato mix, and stir well.
  • Stir the sun dried tomatoes, sweetcorn and tuna to the pasta, then pour into a baking dish and scatter with the cheeses. Stick under the grill for 5 mins until bubbling and golden, then serve with salads. Yum!
15 mins
6 serving

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