WHAT YOU'll NEED

• 1

  can (290g) PREGO® Cheese and Herbs Sauce
• 150g

  PREGO® Macaroni pasta
• 200g

  broccoli, separated into small florets
• 1

  tablespoon vegetable oil
• 2

  cloves garlic, finely chopped
• 2

  spring onions, thinly sliced (separate white and green parts)
• 185g

  can tuna in oil, drained
• 400g

  can button mushrooms, drained and sliced
• 125g

  can sweetcorn kernels (drained weight)
• 1/2

  cup grated cheese (Cheddar or Mozzarella)

HOW TO MAKE IT

• 1

  Preheat oven to 240°C/220°C fan-forced.
• 2

  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.
• 3

  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 – 4 minutes, seasoning with plenty of ground white pepper and a little salt.
• 4

  Add Prego cheese and herb sauce, sweetcorn and ¼ 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.