Cheesy Tuna Sweetcorn Pasta Bake
Serves 2 | with Mature Cheddar Cheese
Ace the new school year with these crowd-pleasing recipes, perfect for fuelling studious brains and busy parents alike. This Cheesy Tuna Sweetcorn Pasta Bake is ideal for packing into lunchboxes or enjoying together after school.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Penne Pasta
(Contains Cereals containing gluten)
80 grams
Mature Cheddar Cheese
(Contains Milk)
160 grams
Sweetcorn
150 grams
Creme Fraiche
(Contains Milk)
2 tin(s)
Basil Flavoured Tuna
(Contains Fish)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the penne.
c) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
a) Meanwhile, grate the cheese.
b) Drain the sweetcorn in a sieve.
c) Once the pasta is cooked, drain in a colander and pop back in the pan. Add the creme fraiche, sweetcorn, tuna and half the Cheddar. Season with salt and pepper, then mix to combine.
a) Pop the pasta into an appropriately sized ovenproof dish and sprinkle over the remaining cheese.
b) Place onto the top shelf of your oven and bake until the cheese is golden and bubbly, 8-10 mins. TIP: Put the dish onto a baking tray to catch any drips.
c) Once baked, allow to cool for 5 mins before serving in bowls.
Enjoy!
