All hell is breaking loose. You abandoned any attempt at creative play hours ago and the bickering upstairs would indicate that a full-scale atrocity is underway. Homework litters the kitchen table and a million Hama beads are skating under the fridge. To make matters worse, it is 5 o’clock and the freezer is offering you nothing but a bald fish finger and some chewy-looking ice-cream.
Plus it was Friday food at school today, so pizza isn’t an option, and Actually Daddy will be home looking to be fed in half an hour too. The knee-jerk reaction, of course, is to pour the last of the Pinot Grigio into a glass and open a packet of posh crisps in the hope that inspiration will strike, but sadly I’ve found that procrastination only serves to heighten the hunger-fuelled tension. Although the wine does at least take the edge off how you feel about that.
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We were compensated for creating the video below. However all opinion, words and imagery are mine.
I’m on a mission to stop creating 6 meals a day. My kids need to learn how to eat what the grown-ups eat, and we need to meet them halfway. Now The Bug will famously declare Wagamama’s Chilli Squid his favourite food, but I’m aware that he is weird in this respect. GG is a steak and veg kind of girl, but unless we sell the house we can’t afford that style on a daily basis, so I’m on the hunt for decent, easy, inexpensive food that all of us enjoy.
I was recently asked by Sainsbury’s to create a video demonstrating a simple family recipe. I chose their Tuna Pasta Bake recipe, which looked simple to make, and contained nothing that my children could complain about. You can follow the steps we took in the video, or there is a link to the original recipe below.
As you can see, I had one or two interesting helpers!
Easy Tuna Pasta Bake Recipe:
- 300g Italian fresh egg penne by Sainsbury's
- 1 x 500g jar basics tomato pasta sauce
- 2 x 185g tins basics tuna chunks in springwater by Sainsbury's, drained and flaked
- 2 x 198g tins sweetcorn in water by Sainsbury's, drained
- ½ x 28g pack fresh flat-leaf parsley by Sainsbury's, leaves picked, washed and finely chopped
- 1 x 390g carton Italian chopped tomatoes by Sainsbury's
- 100g mature British Cheddar by Sainsbury's, grated
- Preheat the oven to 200ºC, fan 180ºC, gas 6.
- Bring a large pan of water to the boil, add the pasta and cook for 8 minutes. Drain.
- Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.
- Tip the mixture into a 1.5-litre baking dish and sprinkle the cheese over the top.Cook for 30 minutes, until golden and bubbling.
- Garnish with the remaining parsley just before serving.
Easy, quick to prepare, and inexpensive. Now where did I put that wine…?
Disclosure: we were compensated for creating this video.