Cheesy Tuna & Sweetcorn Pasta Bake
A shower of lemon zest over the cracked golden crust, with the cheese sauce bubbling up around the edges.
Ingredients
Serves 4- 2 x 160gtins tuna in brine, drained and flaked
- 100 gfrozen peas (optional) (optional)
- 400 gpenne
- 150 gtinned sweetcorn, drained
- 40 gplain flour
- 600 mlmilk (warmed)
- 40 gunsalted butter
- 1 tspDijon mustard
- 200 gmature cheddar, grated
- 80 gfresh breadcrumbs
- Salt and black pepper
- 30 ggrated Parmesan
- 1lemon, zest and wedges (optional)
Method
- Heat the oven to 200°C fan / 220°C / gas 7. Cook the penne in well-salted boiling water for 2 minutes less than the pack time so it stays slightly firm to the bite; drain and return to the pan.
- Melt the butter in a saucepan over medium heat, stir in the flour and cook for 1 minute until it smells biscuity, then whisk in the warm milk a ladle at a time until you have a thick, glossy sauce that coats the back of a spoon.
- Whisk the Dijon into the sauce, then fold in three-quarters of the cheddar until melted. Taste and season with salt and black pepper.
- Fold the tuna and sweetcorn into the pasta, adding the optional peas if using. Pour over the cheese sauce and mix well.
- Transfer to an ovenproof dish and scatter over the remaining cheddar. Mix the breadcrumbs with the Parmesan and the optional lemon zest, if using, then scatter over the top.
- Bake for 20–25 minutes until golden and bubbling. Serve with the optional lemon wedges if using.
Per serving
- kcal
- 960
- protein
- 49.1g
- fibre
- 5.2g
- carbs
- 108.6g
- fat
- 36g
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