Name: Tuna and sweetcorn pasta bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 115g (4oz) dried wholewheat pasta shapes; 25g (1oz) reduced-fat spread; 25g (1oz) plain flour; 250ml (9floz) semi-skimmed milk; 25g (1oz) reduced-fat mature cheddar cheese; 160g can tuna in spring water drained; 198g canned sweetcorn drained; 1 tbsp chopped fresh chives optional

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 30 minutes

1. Cook the pasta in boiling water until almost tender.

2. Meanwhile, put the reduced-fat spread, flour and milk in a small saucepan. Set over a medium heat and whisk constantly until the mixture comes to the boil. Reduce the heat, continue whisking until the sauce is thickened and smooth. Stir in all but a teaspoon of the cheese. Season with black pepper.

3. Drain the pasta, mix with the sauce, tuna, sweetcorn and chives, if using

4. Transfer to two ovenproof baking dishes and top with the remaining cheese. If freezing for future use, freeze now, and then defrost overnight in the fridge before cooking.

5. If eating immediately, grill until golden. Alternatively, keep chilled for up to one day. When ready to use, bake at 170°C/150°C fan/gas mark 3 for 30 minutes until piping hot.

Energy 2276kJ 370kcal 27%

Carbs 67.7g -

Fat 15.2g Medium 22%

Saturates 4.5g Low 23%

Sugar 14g Low 16%

Salt 1.05g Low 18%

% = an adult's reference intake

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Ingredients

115g (4oz) dried wholewheat pasta shapes

25g (1oz) reduced-fat spread

25g (1oz) plain flour

250ml (9floz) semi-skimmed milk

25g (1oz) reduced-fat mature cheddar cheese

160g can tuna in spring water, drained

198g canned sweetcorn, drained

1 tbsp chopped fresh chives, optional

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Tuna and sweetcorn pasta bake

Nutritional Information

Tried this at home?

Ingredients

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