This Tuna Pasta Bake Recipe Will Hands Down Have Everyone Coming Back For Seconds
Tuna pasta bake, the dinner of kings. Most of you might think you know how to make a tuna pasta bake, but to make a GOOD one, it's more than just bunging all your ingredients into a dish a la uni student days. Our pasta bake takes a little bit more time, but is worth the effort.

Our secret? Crushed ready salted crisps on top for that ultimate topping. Love this trick? Try making scotch eggs with crisps, too!

MAKES:
4
PREP TIME:
0 HOURS 35 MINS
TOTAL TIME:
1 HOUR 0 MINS
INGREDIENTS
25 ml vegetable oil
200 g dried penne
1 medium onion, finely diced
2 cloves Garlic, finely chopped
1 400g tin of chopped tomatoes
1 tbsp. tomato puree
100 ml whole milk
2 tsp. sugar
1 tsp. salt
Good grind of black pepper
2 x 120g tins of tuna in brine, drained
Small bunch parsley, finely chopped
1 x 125g ball Buffalo Mozzarella, sliced
200 g Cheddar Cheese, grated
2 x 25g packets ready salted crisps, crushed

DIRECTIONS
Pre-heat the oven to 200ºC (180ºC Fan). Cook the pasta as per the packet instructions. Drain and cool under running water to stop it sticking together. Set aside.
Heat oil in a heavy pan over a medium heat. Add the onion and garlic and fry gently for 7-8 minutes until softened.
Add the tomato puree and chopped tomatoes, stir and simmer for 15 minutes until the sauce is reduced. Add the milk and simmer for a further 5 minutes.
Add the drained tuna to the tomato sauce together with the chopped parsley, salt, sugar and pepper, stir together and check seasoning. Add the pasta to the sauce and stir in.
Pour in to a 1.5 litre ovenproof dish. Lay the sliced mozzarella across the pasta. Mix the crushed crisps with grated cheese and sprinkle over the top of the mozzarella.
Bake for 20 – 25 minutes until bubbling and crispy on top.