Creamy Tuna Pasta Bake

Creamy Tuna Pasta Bake

This is a good storecupboard dish, I pretty much made it up as I went along, using stuff in the cupboard and fridge.

For 3 servings 

4 syns per serving if using the cheese as ½ HEA (7syns if not)

180g pasta
green beans
1 onion chopped
1 clove garlic, chopped
1 x 400g tin chopped tomatoes,
2 tbsp tomato puree
mixed herbs
smoked paprika
crushed chillies
1 tin sweetcorn
1 green pepper (or any colour) chopped
2 tins tuna
300ml Nu Me creme fraiche (low fat)(2.4g fat per 100ml)  12 syns
45g grated cheddar cheese

Heat oven to 200ºC Gas 6

Cook the pasta according to the pack instructions, adding in the green beans to cook at the same time. Cook until just tender.

Put the onionm garlic, tomatoes, puree, herbs, paprika, chillies and green pepper into a pan and bring to the boil.  Simmer gently until the veg are softening and season to taste.  Add the sweetcorn.

Once the pasta is cooked, drain it and return it to the pan.  Pour the tomato sauce into the pasta pan and add the tuna and creme fraiche.  Mix carefully and tip into a casserole dish.

Sprinkle with cheese, cover with foil and cook for 10-15 minutes until the bake is heated through and bubbling.  Remove the foil and cook another 5 minutes.