Ingredients:

1 500 g bag of dry pasta

frozen sweetcorn (as much as you like)

2 tins of tuna

1 veg stock cube

1 tin of chopped tomatoes

1 carton of passata

half a tub of Philadelphia

2 teaspoons of garlic powder

2 teaspoons of onion powder

2 teaspoons of mixed herbs

grated cheese to top

Directions:

1. You can use fresh garlic and onion instead if you wish. You can add any veggies that you like - fresh, frozen or tinned. You can leave off the Philadelphia if you wish. This can also be cooked in the oven gas mark 4 for approx 30 minutes.

2. Cook the pasta by pouring it into crock pot (removed from the outer metal surround), sprinkling on some salt and pouring over boiling water from the kettle.

3. Cover this with cling film and leave for 10-15 minutes.

4. Drain away the majority of the water using a slotted spoon, leaving about 1/4 of the water in the bottom of crock pot.

5. Place the crock pot back into its metal surround.

6. Add your tinned tomatoes, Passata, tuna, sweetcorn, herbs and crumble on a stock cube. Give it a good stir and blob on some spoonful’s of Philadelphia.

7. Cook on low for approx. 1 hour. Give it a stir, see if it needs any more water adding, then grate on some cheese and cook further for approx. 1 more hour.

Bon Appetit!