30 Minute Tuna and Sweetcorn Pasta Bake
This tuna and sweetcorn pasta bake is a cozy, satisfying dinner that’s quick to put together. Packed with pasta, flaky tuna, and sweet bursts of corn all baked under a layer of golden, bubbly cheese. The perfect recipe for weeknight comfort food.
Servings: 6 people
Calories: 609kcal
Ingredients
- 2 cans tuna fish (5 oz cans, drained)
- 2 cups sweetcorn (frozen or a 15oz can)
- 1 lb big elbow pasta (or other tubular shape)
- 2 cups milk
- 2 TB cornstarch
- 8 oz shredded cheddar cheese
- 1 teaspoon salt
Instructions
- Bring a pot of water to a boil and cook your pasta according to the package directions, remembering to salt your water. Once it's done cooking, drain and set aside.
- While the pasta cooks. Preheat your oven to 375℉ degrees and prep a casserole dish by spraying with cooking spray.
- In a sauce pan, stir the milk, cornstarch, salt and pepper together. Stir constantly and bring to a simmer. Simmer for about one minute, until it’s just starting to thicken a bit. Stir in all but a ¼ cup of the grated cheese.
- To the white sauce, add the drained tuna, the corn and the pasta and stir until everything is well coated.
- Transfer to the baking dish and top with the remaining cheese. Put in the oven for 10 minutes and then broil for 3-4 minutes until the cheese is golden and you can hear it bubbling. Remove from the oven, let cool 5 minutes, serve and enjoy!
Nutrition
Calories: 609kcal | Carbohydrates: 73g | Protein: 36g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 894mg | Potassium: 586mg | Fiber: 3g | Sugar: 9g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 392mg | Iron: 2mg
