Super Simple Creamy Tuna Pasta Bake

5 from 1 vote

Super Simple Creamy Tuna Pasta Bake

A delicious combination of pasta, tuna, cream cheese and sweetcorn, this Super Simple Creamy Tuna Pasta Bake is unbelievably quick and easy to make, but always tastes amazing! Ready in just 25 minutes, it’s perfect for busy weeknight evenings when you’re short on time but still want to eat well. (Serves 4-6, depending onappetite and accompaniments.)

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 426kcal

Author Eb Gargano

Ingredients

300 g fusilli pasta (or any pasta shape you like: penne and rigatoni also work well)
290 g tuna chunks in brine (or spring water) drained (I use 2 x 145g / 10oz tins)
165 g full fat cream cheese I use Philadelphia*
200 g tin sweetcorn drained (or use 160g / 5½oz frozen sweetcorn)
100 g cheddar cheese grated
1 teaspoon Dijon mustard (optional)
Black pepper to taste

Metric - US Customary

Instructions

Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
Cook the pasta according to the pack instructions / your own preferences in a large saucepan. For best results, slightly undercook the pasta. This is because the pasta will cook a little more when baked in the oven.
Drain the pasta immediately when cooked to your liking and return the pasta to the pan.
Add to the pan: the tuna, cream cheese, sweetcorn, HALF the cheddar, the mustard and some black pepper.
Stir everything together until well mixed, then tip into a shallow oven dish.
Sprinkle the remaining cheese over the pasta, then bake in your preheated oven for 10-15 minutes, or until nicely browned.
Serve on its own, or with a green salad and/or garlic bread.

Notes

Suitable for freezing. (Though the flavour and texture won’t be as good.)
Nutrition information is approximate and meant as a guideline only.

Nutrition