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Cheesy Tuna Sweetcorn Pasta Bake

Cheesy Tuna Sweetcorn Pasta Bake

Cheesy Tuna Sweetcorn Pasta Bake

Serves 2 | with Mature Cheddar Cheese

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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.

Allergens:

Cereals containing gluten

•Milk

•Fish

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.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)4016 kJ

Energy (kcal)960 kcal

Fat52.3 g

of which saturates25.7 g

Carbohydrate76.5 g

of which sugars8.9 g

Protein44.8 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Grater

•Colander

Instructions

Boil the Pasta

1

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.

Get Mixing

2

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.

Time to Bake

3

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!

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