Tuna pasta bake

• 300 g penne pasta
• 2 cans canned cream of mushroom soup400g can each
• 2 cans canned tuna in water185g can each, drained
• 200 g frozen peas
• 120 ml whole milk
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepperfreshly ground
• 150 g shredded cheddar cheese
• 1 tbs saltfor pasta water
• ¼ tsp smoked paprika

1. 1

   Preheat your oven to 200°C (400°F). Bring a large pot of water to a boil, add the salt, then cook the penne for 2 minutes less than the package directions say (it'll finish in the oven). Before you drain it, scoop out about 60ml of pasta water and set it aside, then drain the penne through a colander.

   Tip: Under-cooking the pasta is key — if you cook it all the way through now, it'll turn mushy in the oven.

2. 2

   While the pasta cooks, add the two cans of cream of mushroom soup to a large mixing bowl along with the milk, garlic powder, onion powder, and black pepper. Whisk until smooth and combined.

3. 3

   Add the drained penne, drained tuna (break up any large chunks with a fork), and frozen peas to the bowl with the soup mixture. Stir everything together until evenly coated. If it looks thick, loosen it with the reserved pasta water — you want it saucy and pourable, not stiff.

   Tip: The peas go in frozen — they'll thaw and cook perfectly in the oven without turning grey and mushy.

4. 4

   Transfer the mixture into the baking dish and spread it out into an even layer. Scatter the shredded cheddar evenly over the top, then finish with a light dusting of smoked paprika for color.

5. 5

   Bake uncovered for 20-22 minutes, until the cheese is fully melted, the edges are bubbling, and the top is patchy golden brown. If you want deeper color, switch to the broiler for the last 2 minutes — keep a close eye on it.

   Tip: Every oven runs a little different. The key visual cue is bubbling around the edges and golden spots on the cheese, not just melted.

6. 6

   Let the bake rest for 5 minutes before serving — the sauce tightens up as it cools slightly and you won't burn the roof of your mouth. Scoop and serve straight from the dish.

   Tip: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave with a splash of milk to loosen the sauce, or cover with foil and reheat in a 180°C (350°F) oven for 15 minutes.

• pot (4-liter (4-quart))
• baking dish (23x33cm (9x13 inch))
• colander
• mixing bowl (large)

Per serving

Nutritional values are estimates only.