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Tuna pasta shells with sweetcorn

Tuna pasta shells with sweetcorn

Name: Tuna pasta shells with sweetcorn
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
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

Easy
April 2020

Easy
April 2020

Test kitchen approved

Serves 4
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

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

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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

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.