500g gluten free pasta
2 x 400g cans chopped tomatoes
4 thyme sprigs, leaves only
300ml lactose free double cream
3 x 120g cans tuna in spring water, drained
100g cheddar, grated
50g parmesan, grated
Serves - 4
Heat the grill to its highest setting and put a large saucepan of salted water on to boil.
Tip in the gluten free pasta and cook for 1 min less than the pack suggests.
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 lactose free cream, stir and simmer for another 4-5 mins.
Drain the gluten free pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce 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.
Recipe adapted from: Good Food