Easy Tuna Sweetcorn Pasta Bake Recipe

4 standard portions

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Ingredients

• 350 g Pasta (penne or rigatoni)
• 150 g Frozen Sweetcorn (or use a tin of sweetcorn instead)
• 50 g Butter
• 50 g Plain Flour
• 600 ml Milk
• 200 g Extra Mature Cheddar (grated)
• 1 tsp Dijon Mustard
• 1 tsp Smoked Paprika
• ½ tsp Salt
• ¼ tsp Pepper
• 5 Sun Dried Tomatoes (chopped)
• 2 x 145 g Tinned Tuna in Spring Water (drained)
• 4 tbsp Grated Parmesan
• 1 tbsp Parsley (chopped)

Method

1. Preheat the oven to 180°c (160 fan/ gas 4/ 350F)
2. Bring a pan of salted water to the boil and cook the pasta to al dente, adding the frozen sweetcorn 5 minutes before the end of cooking. Reserve 1 cup of pasta cooking water, drain and set aside.💡Pro Tip: If you are using tinned sweetcorn rather than frozen, add it straight into the finished cheese sauce in step 6.
3. Meanwhile, melt the butter in a large saucepan on a medium heat then stir in the flour. Cook for 1 minute.
4. Gradually whisk in the milk and continue to whisk until the sauce thickens. It should coat the back of a wooden spoon.
5. Take the white sauce off the heat and stir in the grated cheddar cheese, dijon mustard, smoked paprika, salt, and pepper.
6. Mix the pasta, sweetcorn, and drained tuna into the sauce and mix everything together. Add a little pasta cooking water to loosen the sauce if needed.
7. Spoon into an ovenproof dish, sprinkle over the grated Parmesan, and bake in the oven for 15 - 20 minutes until golden brown. For an extra golden top, place under the grill for 2-3 minutes.
8. Serve with chopped parsley.