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Tuna and Sweetcorn Pasta Bake

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

1 serving · 8 ingredients · 4 steps

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Tuna and Sweetcorn Pasta Bake, plated and ready to serve. — The finished recipe. Tuna and Sweetcorn Pasta Bake

Ingredients 1 to 6 for tuna and sweetcorn pasta bake arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for tuna and sweetcorn pasta bake arranged separately on a dark worktop. — Ingredients 7 to 8. 50 g Spinach. Half a teaspoon Dried oregano

Tuna and Sweetcorn Pasta Bake, preparation step 1: Cook the pasta for two minutes less than the packet says and drain it. Heat the oven to 200°C. — Step 1. Cook the pasta for two minutes less than the packet says and drain it. Heat the oven to 200°C.

Tuna and Sweetcorn Pasta Bake, preparation step 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. — Step 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.

Tuna and Sweetcorn Pasta Bake, preparation step 3: Stir in the spinach until it wilts, then the tuna, sweetcorn and pasta. — Step 3. Stir in the spinach until it wilts, then the tuna, sweetcorn and pasta.

The finished tuna and sweetcorn pasta bake. — Step 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.

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