Quick pumpkin and tuna pasta bake

This quick and easy dinner meal can be cooked up in under 30 minutes and tastes absolutely delicious. Better still, bake this in bulk and you can freeze portions to be enjoyed throughout the week!

It’s a great meal to make for one as it’s super filling, no fuss, high in protein and even fairly guilt-free thanks to the stacks of pumpkin and tuna in the recipe. With only five ingredients, it’s also a great meal to make if you’re working within a budget. You most likely already have these ingredients lying around your home which also makes it super easy for those lazy nights when you don’t feel like cooking anything too intense!

Ingredients

• 375g rigatoni pasta
• 500g Kent pumpkin, seeded, peeled, chopped into 2cm pieces
• 425g can tuna chunks in spring water, drained, coarsely flaked
• 300g sour cream
• 1 cup (120g) shredded tasty cheddar

Method

1. Cook pasta in large saucepan of boiling water. Add pumpkin. Cook for 5 mins or until both pasta and pumpkin are tender. Drain well.
2. Preheat grill on high. Return pasta and pumpkin to pan. Add tuna, sour cream and 1/2 cup (60g) of cheddar. Toss to coat. Spoon mixture into a 10-cup (2.5L) ovenproof dish.
3. Sprinkle with remaining cheddar. Cook under grill for 5-7 mins or until golden brown. Serve.