Tuna pasta shells with sweetcorn

  • Portion size: Serves 4
  • Hands-on time 5 min, oven time 20 min
  • Difficulty: easy
Recipe by: Ella Tarn

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

  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.
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  • Nutrition

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

    Quick wins & tips

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

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