Tuna and Sweetcorn Pasta Bake
Built entirely from long-life pantry stock plus milk and cheese.
Serves 4 45 min 38g proteinKid-friendly
FishPastaBakeBudgetFreezer friendly
Plan it this weekIngredients
- 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.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Tinned tuna in springwater · 425 g
- Pasta shapes · 400 g
- Tinned sweetcorn · 400 g
- Milk · 500 ml
- Plain flour · 40 g
- Butter · 40 g
- Grated tasty cheese · 150 g
- Brown onion · 150 g