can (290g) PREGOÂ® Cheese and Herbs Sauce
PREGOÂ® Macaroni pasta
broccoli, separated into small florets
tablespoon vegetable oil
cloves garlic, finely chopped
spring onions, thinly sliced (separate white and green parts)
can tuna in oil, drained
can button mushrooms, drained and sliced
can sweetcorn kernels (drained weight)
cup grated cheese (Cheddar or Mozzarella)
Preheat oven to 240Â°C/220Â°C fan-forced.
Cook Prego macaroni in a medium pan of boiling, salted water, according to packet instructions. Add broccoli to the macaroni towards the last 4 minutes of cooking. Drain well.
Meanwhile, heat oil in a large pan. Add white part of spring onion and garlic and cook for 1-2 mins. Add tuna and mushrooms and cook for 3 â€“ 4 minutes, seasoning with plenty of ground white pepper and a little salt.
Add Prego cheese and herb sauce, sweetcorn and ÂĽ cup water. Simmer for 2 mins. Stir in pasta and broccoli and green part of spring onion. Mix well. Transfer pasta into a shallow heatproof serving dish, sprinkle the top with grated cheese and bake 8-10 minutes until lightly browned.