Tuna and Sweetcorn Pasta Bake

Make tuna and sweetcorn pasta bake, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
70 g Pasta (Dry weight. Cooked, it is about 2.2 times heavier.)
120 g Tuna in spring water, drained (One drained tin. Tuna in spring water rather than oil, which halves the calories of the tin. Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
60 g Sweetcorn, tinned and drained (Drained weight.)
150 g Passata
30 g Reduced-fat cheddar
50 g Onion
50 g Spinach
Half a teaspoon Dried oregano
Ingredient notes on the recipe page.

METHOD
1. Cook the pasta for two minutes less than the packet says and drain it. Heat the oven to 200°C.
2. Soften the chopped onion in a splash of water in a pan for five minutes, add the passata and oregano and simmer for five more. Season well.
3. Stir in the spinach until it wilts, then the tuna, sweetcorn and pasta.
4. Tip into a small ovenproof dish, scatter the cheddar over and bake for twenty minutes until the top is brown and the edges bubble.

Contains gluten cereals, milk and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tuna-sweetcorn-pasta-bake

AI-generated images illustrating the recipe.

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