3 x 120g tins tuna steak in springwater, drained and flaked
325g tin sweetcorn in water, drained
390g carton Italian chopped tomatoes
14g fresh flat-leaf parsley, leaves picked, washed and chopped
100g mature cheddar, grated
YIELD 4 servings
Preheat the oven to 200°C/gas mark 6. Bring a large pan of water to the boil, then add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.
Tip the mixture into a 1½-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes until golden and bubbling. Garnish with the remaining parsley just before serving.