Step 1

Preheat the oven to 180C (350F).

Step 2

Bring a large pot of water to the boil. Add the stock cube and ½ tsp salt and stir to dissolve. Add the pasta and set a timer to cook it for 2 minutes less than the time on the pack. Drain the pasta into a large bowl, reserving 80ml (⅓ cup) of the pasta water.

Step 3

Mix the cream cheese with half of the passata until smooth.

Step 4

Add the cream cheese mix, remaining passata and tinned tomatoes to the pasta bowl. Give everything a good stir.

Step 5

Add the corn, a large handful of the grated cheese, drained tuna, chopped basil, salt, sweetener and chilli flakes and stir to combine.

Step 6

Transfer to an ovenproof dish (aprox 20x30cm) and drizzle with the reserved pasta water.

Step 7

Sprinkle with the remaining cheese. Bake for 20-30 minutes, or until the cheese has melted.

Step 8

Garnish with more chopped basil and serve!