Tuna pasta bake

Method

Bring a large pot of salted water to a boil and cook the penne until just under al dente, around 2 minutes before it would normally be ready. Drain and set aside. While the pasta cooks, drain the tinned tuna thoroughly and break it into flakes with a fork. Combine the tuna with the sweetcorn and crème fraîche in a large bowl, stirring until evenly mixed. Season with salt and pepper to taste.

Fold the drained pasta into the tuna mixture, then transfer everything to a baking dish. Grate the cheddar and scatter it evenly over the top. Bake at 200°C for about 15 to 20 minutes, until the cheese has melted and turned golden brown at the edges. The pasta will finish cooking in the oven through gentle carryover-cooking, absorbing the moisture from the crème fraîche and setting you up with a cohesive, creamy bake rather than a dry one. Let it rest for a couple of minutes before serving.