Tuna and corn pasta bake

Whip together a delicious family meal with this quick and easy 2-step tuna and corn pasta bake.

• 2 cups (360g) spiral pasta
• 500g jar Leggo's Pasta Bake Tuna Bake Spinach & Garlic
• 425g can John West Tuna in Springwater, drained
• 420g can Edgell Aussie Corn Kernels, drained
• 1/3 cup flat-leaf parsley, chopped
• 1 cup (120g) cheddar, coarsely grated
• Flat-leaf parsley leaves, to serve

1. Step 1

   Preheat oven to 190C. Cook the pasta in a saucepan of boiling water following packet directions until al dente. Drain and return to pan.

2. Step 2

   Add the Leggo's Pasta Bake Tuna Bake Spinach & Garlic, John West Tuna, Edgell Aussie Corn Kernels and parsley. Stir until well combined.Spoon the mixture into an 8-cup (2L) ovenproof dish. Sprinkle with cheddar. Bake for 25 mins or until cheddar is golden brown. Top with parsley leaves to serve.