Tuna and sweetcorn pasta bake
A family pasta bake using cupboard tuna and sweetcorn in a simple cheese sauce. Drain the tins well so the sauce stays creamy rather than watery.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 300g dried pasta shapes
- 2 tins tuna in spring water, about 220g total drained weight
- 200g drained tinned sweetcorn
- 35g butter
- 35g plain flour
- 600ml milk
- 120g Cheddar, grated and divided
- Black pepper, to taste
Method
- Drain the tins
Drain tuna and sweetcorn separately in a sieve. Flake the tuna gently with a fork and check for any bones. Grate the cheese and measure the milk before starting the sauce.
- Cook the pasta
Heat the oven to 200°C, or 180°C fan. Boil pasta for 2 minutes less than its packet time; it will finish in the oven. Drain.
- Make the sauce
Melt butter in a large saucepan over medium-low heat. Stir in flour for 1 minute, then gradually whisk in milk. Simmer gently for 3–5 minutes, stirring, until thick enough to coat a spoon. Take off the heat and stir in 80g cheese and pepper.
- Fill the dish
Fold drained tuna, sweetcorn and pasta into the sauce, keeping some flakes of tuna intact. Transfer to a 2-litre oven dish and scatter with remaining cheese.
- Bake
Bake for 20–25 minutes until golden, bubbling and steaming hot through the middle. Rest for 3 minutes before serving four portions.
Make it work with what you have
- Small shells, penne or macaroni all work; follow their own packet times.
- Use tinned sweetcorn as written, not uncooked frozen corn added directly at the end.