Tuna and Sweetcorn Pasta Bake
Tuna and sweetcorn pasta bake is a very easy store cupboard recipe and a real family favourite. It's quick to make and needs just a few everyday ingredients. This filling pasta bake has a delicious rich cheesy sauce.
Ingredients
- 150 g pasta
- 185 g can tuna well drained
- 200 g can sweetcorn well drained
- 250 ml milk
- 1 tablespoon cornflour
- 60 g cheddar cheese grated
- salt and pepper
Optional
- handful fresh parsley, basil or chives
- pinch dried mustard powder
Instructions
- Cook the pasta until just cooked. I bring the pasta up to a boil, clamp on a lid and turn the heat off for 8 minutes. If you prefer, just follow the instructions on your packet of pasta. Once cooked, drain the pasta.
- Meanwhile, make the white sauce. Stir the cold milk, seasoning and cornflour together in a cold pan until well blended. Bring the mixture up to a simmer over a medium heat, stirring continuously. The mixture will thicken as it comes to a boil. Simmer for a minute and remove from the heat.
- Set aside a tablespoon of the grated cheese and stir the remainder into the hot sauce.
- Preheat the grill.
- Add the drained pasta, tuna, sweetcorn and cheese sauce to the sauce. Mix gently and add the herbs. Spoon into an oven-proof baking dish and top with the remaining grated cheese.
- Pop under a preheated grill until golden and bubbling.
Notes
- If you use whole grain or spelt pasta, cooking times will vary, so follow the instructions on the packet.
- For a lower fat tuna and sweetcorn pasta recipe, reduce the quantity of cheese (this recipe is very rich and cheesy!). Or you could also use a reduced fat cheese.
Nutrition
Calories: 665kcalCarbohydrates: 72.1gProtein: 48.8gFat: 20.9gSaturated Fat: 8.5gFiber: 3.4gSugar: 10.3g
Tried this recipe?Let us know how it was!
