Tuna and sweetcorn pasta bake

This delicious midweek dinner option is speedy, heart-healthy, and sure to become a family favourite.

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

225g penne pasta

1½ tablespoons cornflourcornstarchX

1½ cups reduced-fat milk

325g can no-added salt corn sweetcornXkernels, drained

425g can tuna in spring water, drained and flaked

1 cup frozen peas

3 shallots or ½ small red onion, thinly sliced

½ lemon, juice

¾ cup reduced-fat cheese, grated

¾ cup fresh breadcrumbs

4 cups mixed salad leaves, to serve

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Instructions

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1 Preheat oven to 200°C/180°C fan forced. Cook pasta according to pack instructions. Drain.

2 Meanwhile, in a jug combine the cornflour with 3 tablespoons of the milk. Pour remaining milk into a large saucepan and bring to the boil. Whisk in the cornflour mixture, then bring the sauce back up to the boil. Cook for 1 minute or until thickened.

3 Gently mix the cooked pasta into the sauce with the sweetcorn, tuna, peas, shallots or onion, lemon juice and half the cheese. Divide among 4 ovenproof dishes (400ml each). In a small bowl combine the breadcrumbs and remaining cheese. Sprinkle crumb mixture evenly over the dishes. Bake for 20–25 minutes until cheese is melted and golden.

4 Serve pasta bake with the mixed salad leaves.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 42.3 g

Total fat 6.2 g

Saturated fat 2.5 g

Carbohydrates 72.1 g

Sugar 13 g

Dietary fibre 7.5 g

Sodium 473 mg

Calcium 333 mg

Iron 3.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.