Ingredients

The following ingredients have 4 Servings
  • 400 g | 14oz dried pasta (, such as penne)
  • 1 vegetable stock cube
  • 1/2 tsp salt
  • 80 ml | 1/3 cup of the pasta water ((reserve))
  • 500 g | 1 lb passata or passata rustica
  • 2 tbsp Philadelphia Extra Light ((1.5 Syns))
  • 400 g | 14oz tin chopped tomatoes or cherry tomatoes
  • 320 g | 11 oz tuna chunks in springwater or brine (, drained)
  • 200 g | 7oz tinned corn (, drained)
  • 2 tsp sweetener ((optional))
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 100 g | 1 cup grated cheddar cheese ((reduced fat if preferred))
  • 100 g | 1 cup mozzarella cheese ((reduced fat if preferred))
  • 4 tbsp handful fresh basil (, chopped plus extra to garnish)

Instruction

  • Preheat the oven to 180C (350F).
  • Bring a large pot of water to the boil. Add the stock cube and ½ tsp salt and stir to dissolve. Add the pasta and set a timer to cook it for 2 minutes less than the time on the pack. Drain the pasta into a large bowl, reserving 80ml (⅓ cup) of the pasta water.
  • Mix the cream cheese with half of the passata until smooth.
  • Add the cream cheese mix, remaining passata and tinned tomatoes to the pasta bowl. Give everything a good stir.
  • Add the corn, a large handful of the grated cheese, drained tuna, chopped basil, salt, sweetener and chilli flakes and stir to combine.
  • Transfer to an ovenproof dish (aprox 20x30cm) and drizzle with the reserved pasta water.
  • Sprinkle with the remaining cheese. Bake for 20-30 minutes, or until the cheese has melted.
  • Garnish with more chopped basil and serve!