Tuna & sundried tomato pasta bake

• 500g dried rigatoni (or any other short pasta)
• 2 x 400g cans chopped tomatoes
• 4 thyme sprigs, leaves only
• 300ml double cream
• 280g jar sundried tomatoes, drained and quartered
• 198g can no-added-salt sweetcorn
  
  , drained
• 3 x 120g cans tuna
  
   in spring water, drained
• 100g cheddar
  
  , grated
• 50g parmesan
  
  , grated

1. Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.

2. Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.

3. Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.