Ingredients

• 400g dried pasta of your choice
• 1 vegetable stock cube
• 1/2 teaspoon salt
• 80ml cup of the pasta water
• 500g Passata or Tomato Pasta sauce
• 2 tablespoons of Philadelphia Extra Light
• 400g chopped tinned tomatoes
• 320g Tuna in springwater or brine, drained
• 200g tinned sweetcorn, drained
• 2 tablespoons of sweetener (optional)
• 1 teaspoon salt
• 1/2 teaspoon chilli flakes
• 100g grated cheddar cheese
• 100g mozzarella cheese
• 4 tablespoons of chopped fresh basil

Method

1. Preheat the oven to 180C
2. Bring a large pot of water to the boil. Add the stock cube and 1/2 teaspoon of salt and stir to dissolve
3. Add the pasta and set a timer to cook it for 2 minutes less than it says on the packet. Drain the pasta into a large bowl but keep 80ml of the cooking water to one side
4. Mix the cream cheese with half of the passata until smooth
5. Add the cream cheese mix, remaining passata and tinned tomatoes to the pasta bowl and mix well
6. Add the sweetcorn, a large handful of grated cheese, drained tuna, chopped basil, salt, sweetener (optional) and chilli flakes and stir to combine
7. Transfer to an ovenproof dish and drizzle with the reserved pasta water and sprinkle the remaining cheese on top
8. Bake for 20-30 minutes or until the cheese has melted. Garnish with more chopped basil and serve