Baked Tuna and Ricotta Rigatoni

butter, for greasing
450g / 1 lb dried rigatoni
115g / 4 oz sun-dried tomatoes, drained and sliced

Filling
200g / 7 oz canned flaked tuna, drained
225g / 8 oz ricotta cheese

Sauce
125ml / 4 fl oz double cream
225g / 8 oz freshly grated Parmesan cheese
salt and pepper

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Lightly grease a large oven proof dish with butter. Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the rigatoni, return to the boil and cook for 8-10 minutes, or until just tender but still firm to the bite. Drain the pasta and leave until cool enough to handle.

Meanwhile, mix the tuna and ricotta cheese together in a bowl to form a soft paste. Spoon the mixture into a piping bag and use to fill the rigatoni. Arrange the filled pasta tubes side by side in the prepared dish.

To make the sauce, mix the cream and Parmesan cheese together in a bowl and season to taste with salt and pepper. Spoon the sauce over the rigatoni and top with the sun-dried tomatoes, arranged in a criss-cross pattern. Bake in the preheated oven for 20 minutes. Serve hot straight from the dish.