Tuna and Sweetcorn Pasta Bake

Name: Tuna and Sweetcorn Pasta Bake
Total time: 45 min
Yield: 4 servings
Ingredients: 425 g Tinned tuna in springwater; 400 g Pasta shapes; 400 g Tinned sweetcorn; 500 ml Milk; 40 g Plain flour; 40 g Butter; 150 g Grated tasty cheese; 150 g Brown onion

Built entirely from long-life pantry stock plus milk and cheese.

Serves 4 45 min 38g proteinKid-friendly

FishPastaBakeBudgetFreezer friendly

Plan it this week

Ingredients

Tinned tuna in springwater425 g
Pasta shapes400 g
Tinned sweetcorn400 g
Milk500 ml
Plain flour40 g
Butter40 g
Grated tasty cheese150 g
Brown onion150 g

Method

Heat the oven to 200C and cook the pasta 2 minutes short of al dente. Drain.
Melt the butter in a saucepan, cook the finely diced onion for 5 minutes, then stir in the flour and cook for 1 minute.
Gradually whisk in the milk and cook until the sauce thickens. Stir in two thirds of the cheese and season well.
Fold through the pasta, drained tuna and drained sweetcorn, then tip into a baking dish.
Scatter over the remaining cheese and bake for 20-25 minutes until bubbling and golden.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
Broccoli and Sweetcorn Pasta Bake
- 400 g Broccoli instead of Tinned tuna in springwater
Cut the broccoli into small florets and add them to the pasta water for the last 2 minutes, then fold through with the corn; the 20 to 25 minute bake is unchanged.
Gluten-free
- 400 g Gluten-free pasta instead of Pasta shapes
- 40 g Gluten-free plain flour instead of Plain flour
Cook the gluten-free pasta 3 minutes short of al dente, as it softens further in the oven; make the sauce with gluten-free flour exactly as before.