300g(10.5 oz) canned tunaalbacore tuna if possible, drained and flaked
pinchsalt and pepper
2clovesgarlic peeled and minced
2tbsptomato pureepaste for US
1tspdried oregano
2 x400 g(2 x 14 oz) tin chopped tomatoes
120ml(1/2 cup) double (heavy) cream
100g(1 cup) strong cheddar cheesegrated
100g(1 cup) mozzarellagrated
small bunch parsley roughly torn
Instructions
Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
400 g (14 oz) dried pasta shapes
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
1 tbsp vegetable oil, 1 large onion
Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree, and oregano. Stir and cook for 2-3 minutes.
1 red bell pepper, 1 yellow bell pepper, 300 g (10.5 oz) canned tuna, pinch salt and pepper, 2 cloves garlic, 2 tbsp tomato puree, 1 tsp dried oregano
Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
2 x 400 g (2 x 14 oz) tin chopped tomatoes, 120 ml (1/2 cup) double (heavy) cream
Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
100 g (1 cup) strong cheddar cheese, 100 g (1 cup) mozzarella
Take out of the oven and top with a sprinkling of parsley before serving.
small bunch parsley
Video
Notes
Can you make it ahead?
Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and refrigerate for up to two days.Take out of the refrigerator an hour before you want to cook it, to take the chill off the dish (and to help prevent cold spots upon heating) then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check it's piping hot in the middle before serving.
Can you freeze it?
Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and freeze.Defrost in the refrigerator overnight. Take out of the refrigerator an hour before you want to cook it, to take the chill off, then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check it's piping hot in the middle before serving.
Which pasta shapes?
I used pasta shells, but any large pasta shapes will work. Spiralli, rigatoni, fusilli and penne are all good options.
Gluten free option:
Use gluten free pasta and ensure your tomato puree (paste) is gluten free and you're good to go.Nutritional Information is per serving (this recipe serves 6)