Tuscan Style Tuna Pasta Bake

Meanwhile, cut the tomato into 2cm chunks.

In a medium bowl, mix together the tomato, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.

Peel and grate the garlic (or use a garlic press).

Grate the Cheddar cheese. Drain the tuna.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 1 min.

Stir in the passata, sun-dried tomato paste, red wine stock paste, dried basil, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Meanwhile, pre-heat your grill to high.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When the rigatoni is ready, stir the drained tuna, cooked rigatoni and butter (see pantry for amount) into the sauce. Season with salt and pepper.

Add a splash of water if your sauce is looking a little thick. 

Spoon the pasta into an appropriately sized oven dish. Top with the grated cheese and grill until melted and golden, 5-6 mins.

Just before the pasta's ready, add the baby leaves to the tomato and toss together.