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Tuna and olive pasta bake

Name: Tuna and olive pasta bake
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 350g pasta shapes such as rigatoni; 500g jar tomato and herb pasta sauce; 400g can tuna steak in brine, drained; 125g green olives stuffed with pimiento, drained; 100g Cheddar, coarsely grated

Easy
March 2007

Easy
March 2007

Test kitchen approved

Serves 4
Ready in 20 minutes

Stuffed olives bring an extra tang to the old favourite tuna pasta bake recipe.

Nutrition: per serving

Calories: 688kcals
Fat: 24.1g (8g saturated)
Protein: 46.7g
Carbohydrates: 7.5g (9.1g sugar)
Salt: 4.3g

Nutrition: per serving

Calories: 688kcals
Fat: 24.1g (8g saturated)
Protein: 46.7g
Carbohydrates: 7.5g (9.1g sugar)
Salt: 4.3g

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Ingredients

350g pasta shapes such as rigatoni
500g jar tomato and herb pasta sauce
400g can tuna steak in brine, drained
125g green olives stuffed with pimiento, drained
100g Cheddar, coarsely grated

Method

Bring a large saucepan of lightly salted water to the boil, add the pasta shapes and cook according to the pack instructions or until al dente. Drain the pasta well and tip into a deep, 2-litre heatproof dish.
Meanwhile, preheat the grill to medium-high. Gently stir the pasta sauce, tuna, olives and freshly ground black pepper into the pasta. Scatter over the Cheddar and grill for 6-8 minutes, until bubbling and golden. Serve with a green salad.