Tuna pasta shells with sweetcorn

Tuna pasta shells with sweetcorn
  • Serves icon Serves 4
  • Time icon Hands-on time 5 min, oven time 20 min

Tuna and sweetcorn are a great combo when it comes to budget-friendly recipes. Try our baked tuna pasta shells for an upgrade on the traditional pasta bake.

To mix things up next time, swap the tinned tuna with tinned or hot-smoked salmon and use chopped asparagus instead of sweetcorn.

Nutrition: per serving

Calories
647kcals
Fat
25.7g (14g saturated)
Protein
29.9g
Carbohydrates
70.7g (6.8g sugars)
Fibre
6.4g
Salt
0.7g
Calories
647kcals
Fat
25.7g (14g saturated)
Protein
29.9g
Carbohydrates
70.7g (6.8g sugars)
Fibre
6.4g
Salt
0.7g

Ingredients

  • 350g large pasta shells (see tips)
  • 2 x 145g tins tuna in oil, drained
  • 195g tin sweetcorn in water, drained and rinsed
  • 175ml crème fraîche
  • Finely grated zest 1⁄2 lemon
  • 5 spring onions, finely sliced, plus extra to serve
  • 2 tbsp finely chopped fresh parsley, plus extra to serve
  • 25-50g coarsely grated mature cheddar

You’ll also need…

  • 22cm round baking dish

Method

  1. Heat the oven to 200°C/180°C fan/ gas 6. Cook the pasta in a large pan of salted water for 2 minutes less than the instructions, then drain, reserving a cup of the cooking water.
  2. Put the pasta in a large mixing bowl, then toss with the remaining ingredients apart from the cheese. Stir in a splash of pasta water, season well, then spoon into the baking dish and top with the cheese. Bake for 15-20 minutes until bubbling and golden. Scatter with the extra spring onions and parsley.

delicious. tips

  1. If you can’t find large pasta shells, use smaller ones instead.

Recipe By

Ella Tarn

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