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Dinner

Tuna and Sweetcorn Pasta Bake

Pasta, tinned tuna and sweetcorn in a passata sauce with spinach, baked under reduced-fat cheddar until it browns. 51 g of protein for 580 kcal.

Calories
580kcal
Protein
51g
Fat
8g
Carbs
74g

Per serving, makes 1. 15 minutes of work, then twenty minutes in the oven. Published 8 September 2026.

Allergens

  • Gluten
  • Milk
  • Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Pasta70 g

    Dry weight. Cooked, it is about 2.2 times heavier.

  • Tuna in spring water, drained120 g

    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.

  • Sweetcorn, tinned and drained60 g

    Drained weight.

  • Passata150 g
  • Reduced-fat cheddar30 g
  • Onion50 g
  • Spinach50 g
  • Dried oreganoHalf a teaspoon

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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.

Worth knowing

  • The pasta is undercooked on purpose because it finishes in the oven. Cooked fully first, it goes soft in the bake.
  • Reduced-fat cheddar browns less readily than full-fat. Thirty grams on top is about 80 kcal; the same of ordinary cheddar is 125.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.