Olympic cyclist Laura Trott's favourite calcium-rich comfort food feast that's cooked in 20 minutes. A simple family meal to fill hungry stomachs
- 500g pasta
- 120g can tuna in olive oil
- 1 large onion, chopped
- 500ml milk
- 4 tbsp flour
- 150g extra mature cheddar, grated
- ½ tsp mustard powder
- 325g can sweetcorn, drained
- 2 tomatoes, halved and sliced
MethodMeanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.
- 400g pasta shapes, try rigatoni, bows or macaroni
- 190g jar or fresh tub of basil pesto
- 500g tub half-fat crème fraîche
- 550g courgette, grated
- 85g fresh breadcrumb
- olive oil, for drizzling
- Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
- Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
- Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.
- 1½ kg tomatoes, halved
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 300ml /½ pt vegetable stock
- 4 tbsp mascarpone
- small bunch basil, chopped
- 500g pack penne
- 125g ball mozzarella, torn
- 50g Parmesan (or vegetarian alternative), grated
- Heat oven to 200C/180C fan/ gas 6. Place the tomatoes, cut-side up, in a roasting dish and drizzle with the vinegar, oregano and some seasoning. Roast for 1 hr until soft.
- Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the stock. Simmer for 5 mins, then add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
- Meanwhile, cook the pasta following pack instructions, drain and set aside in a colander. Heat grill to High. Season the sauce and stir in the basil and pasta. Mix, then tip into an ovenproof dish and cover with the cheese. Grill for a few mins until golden and bubbling.
- 3 tbsp olive oil
- 1 bag small mixed peppers (about 7 peppers), deseeded and cut into large chunks
- 6 garlic cloves, chopped
- 500g pack large button mushroom, quartered
- 1l carton passata
- 450ml vegetable stock
- 2 tsp dried oregano
- 290g jar pitted Kalamata olives, drained
- 500g large courgettes, halved lengthways and thickly sliced
- 500g pack dried penne
- 1½ l 2¾ pints milk
- 140g butter
- 140g plain flour
- ¼ whole nutmeg, finely grated
- 300g mature cheddar, grated
- 85g hunk old bread, torn into small pieces
- Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
- Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
- To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
- Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
- If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.