Cheesy Tuna Pasta Bake

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Peel and finely slice the red onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion, sliced pepper and a pinch of salt then cook for 5-6 min or until starting to soften

While the onion and peppers are cooking, add the tortiglioni to a pot of boiled water and bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Once cooked, drain the tortiglioni

Reboil half a kettle

Slice the cherry tomatoes in half

Dissolve the tomato paste and vegetable stock mix in 150ml [250ml] boiled water – this is your tomato stock

Once the onion and peppers have softened, add the tomato stock to the pan with the halved cherry tomatoes and dried oregano and cook for 2-3 min or until thickened

Drain the tuna

Once the sauce has thickened, stir the cooked tortiglioni and drained tuna through the tomato sauce and season generously with black pepper

Meanwhile, grate the cheddar cheese

Drain the mozzarella, then pat it dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into rough, bite-sized pieces

Transfer the pasta to an oven-proof dish and top with the grated cheddar and torn mozzarella

Put the dish in the oven for 15-20 min or until golden on top – this is your cheesy tuna pasta bake

Roughly tear the basil leaves