This easy pasta bake recipe is packed full of economical ingredients, making it the perfect student meal or a meal for those on a tight budget. This recipe contains lots of common store cupboard ingredients, such as sweetcorn, tuna, penne and tinned tomatoes, so you won't even need to make a trip to the shops!
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- Oil, to grease
- 300 g penne pasta
- 2 g x 400g tin chopped tomatoes
- 2 Tbsp. tomato puree
- 2 x 130g tins tuna in spring water, drained
- 75 g pitted black olives
- 165 g tin sweetcorn, drained
- 75 g stale bread, roughly torn
- 50 g Cheddar cheese, grated
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Grease a 20.5cm (8in) round springform tin with oil and line with a single large piece of baking parchment, pressing it into the sides.
- Step 2Bring a large pan of salted water to the boil and cook pasta until just al dente.
- Step 3Meanwhile, cook chopped tomatoes and tomato puree with some seasoning in a large pan over medium heat for 5min, stirring occasionally.
- Step 4Drain pasta thoroughly then add to tomato sauce along with the tuna, olives, sweetcorn and some seasoning.
- Step 5Spoon mixture into the prepared tin and press down firmly with a spoon. Sprinkle over the torn bread and grated cheese. Cook in oven for 30min until top is crunchy and golden.
- Step 6Remove from oven and leave to cool for 10min before carefully removing from the tin. Serve in slices.
GH tip
If you don’t have a springform tin, cook in a 2litre (31/2 pint) ovenproof dish.
Per Serving:
- Calories: 520
- Protein: 30g
- Total Fat: 9g
- Saturates: 4g
- Carbs: 75g
- Total Sugars: 12g
- Fibre: 8g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
