Cheesy tuna pasta bake

Tuna gets a pretty bad wrap in my opinion. Who remembers being ‘the one’ to bring a tuna sandwich or tuna and rice for lunch? The embarrassment of the resulting stinky fish breath lingers today. I’m still partial to a bit of tuna, however. It’s an easy source of protein (you can eat it faster than boiling an egg) and it can be mixed with anything, including pasta.

This one’s a comfort food classic, and almost no one* turns down my tuna pasta bake when I present it for dinner!

Serves 4

Ingredients

• 250g pasta (I used penne)
• 425g tuna in springwater
• 1/4 cup frozen peas
• 1/4 cup corn kernels
• 1 cup shredded mozzarella
• 1/2 cup freshly grated Parmesan cheese

Method

1. Preheat oven to 200C. Cook pasta in a large saucepan of boiling water according to packet instructions. Drain and return to pan.
2. Drain tuna and flake into large pieces. Add to pasta, along with peas, corn and three-quarters of each of the cheeses. Season with salt and pepper, then stir to combine.
3. Spoon pasta mixture into a greased 1.5 litre-capacity baking dish. Sprinkle over the remaining cheese. Season again with salt and pepper.
4. Bake for 20 minutes or until golden.

Serve solo or with a green salad.

*There was that one time Miss Three decided she was going on a hunger strike.