TUNA PASTA BAKE 

Kickstart the week with this warming tuna, sweetcorn and pasta bake, packed with veg and cheese in a tasty tomato sauce.

Total cost: £3.94 (Tesco)
Cost per person: 98p

Items: Red onion 10p,loose closed cup mushrooms 60p, Everyday Value sweetcorn (325g) 35p, Everyday Value chopped tomatoes (400g) 31p, Everyday Value Tomato Purée (200g) 35p, Everyday Value pasta penne quills (500g) 29p, Oriental and Pacific tuna flakes in brine (185g) 49p, Tesco Finest lightly salted handcooked crisps (40g) 60p, Taw Valley Mature Cheddar (approx 100g) 85p

READY IN: 20 MINUTES

SERVES:  4

INGREDIENTS:

• 1tbsp oil
• 1 small red onion, peeled and finely chopped
• 5 medium-sized mushrooms,chopped
• 150g sweetcorn, canned or frozen
• 400g can chopped tomatoes
• 3tbsp tomato purée
• 300g penne pasta
• 185g can of tuna fish in sunflower oil, drained
• 25g pack of ready salted crisps
• 100g mature Cheddar cheese, grated
• 900ml flameproof dish

DIRECTIONS:

Heat the oil in a frying pan, add the onion and cook for 5 minutes over a medium heat, then add the mushrooms and cook for 5 minutes, until softened. Stir in the sweetcorn, tomatoes and tomato purée and simmer for a few minutes.

Meanwhile, stir the pasta into a pan of boiling salted water and cook according to pack instructions, until just tender. Drain, then put it back in the pan. Set the grill to hot.

Stir the pasta into the sauce, then break the tuna into large flakes and gently mix in. Spoon into the dish. Crush the crisps in the bag and sprinkle them over the top, with the cheese.

Put the dish on a baking tray and grill for about 5 minutes until the cheese has melted and turned golden brown. Serve hot with salad or greens.