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.
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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
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Method
- 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.
- 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.
Nutrition
- 647kcals Calories
- 25.7g (14g saturated) Fat
- 29.9g Protein
- 70.7g (6.8g sugars) Carbs
- 6.4g Fibre
- 0.7g Salt
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