Fusilli & sweetcorn bake

A simple dinner using storecupboard essentials that the kids will love

• Cooking: 35 mins
• Serves: 4

What you need:

Equipment:

• Large pan
• Deep frying pan or sauté pan

Ingredients:

• 200g pasta twists
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 red pepper, seeded and cut into small strips
• 2 courgettes, diced
• 500g carton passatta (sieved tomatoes)
• 100g light cream cheese
• ½ tsp dried basil or Italian herbs
• 340g can Green Giant Niblets
• 75g reduced fat cheddar cheese, grated

What you do:

1. Heat the oven to 200C/400F/gas mark 6. Put the pasta into a large pan of salted water and cook for 10 minutes or until just tender. Drain but reserve 100ml of the cooking water.
2. Meanwhile, heat the oil in a shallow pan, add the onion and cook for 2-3 minutes to soften, add the garlic, pepper and courgettes and cook for a further 2 minutes. Pour in the passatta, cream cheese, basil and the reserved pasta water, heat until smooth. Season.
3. Stir in the pasta and drained sweetcorn, turn into an ovenproof dish, scatter over the cheddar cheese and bake for 20 minutes until bubbling and golden.
4. Tip: Look for cartons of passatta flavoured with basil.

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