Easy Tuna Sweetcorn Pasta Bake Recipe

Preheat the oven to 180°c (160 fan/ gas 4/ 350F)
Bring a pan of salted water to the boil and cook the pasta to al dente, adding the frozen sweetcorn 5 minutes before the end of cooking. Reserve 1 cup of pasta cooking water, drain and set aside.
💡Pro Tip: If you are using tinned sweetcorn rather than frozen, add it straight into the finished cheese sauce in step 6.
350 g Pasta, 150 g Frozen Sweetcorn
Meanwhile, melt the butter in a large saucepan on a medium heat then stir in the flour. Cook for 1 minute.
50 g Butter, 50 g Plain Flour
Gradually whisk in the milk and continue to whisk until the sauce thickens. It should coat the back of a wooden spoon.
600 ml Milk
Take the white sauce off the heat and stir in the grated cheddar cheese, dijon mustard, smoked paprika, salt, and pepper.
200 g Extra Mature Cheddar, 1 teaspoon Dijon Mustard, 1 teaspoon Smoked Paprika, ½ teaspoon Salt, ¼ teaspoon Pepper
Mix the pasta, sweetcorn, and drained tuna into the sauce and mix everything together. Add a little pasta cooking water to loosen the sauce if needed.
5 Sun Dried Tomatoes, 2 x 145 g Tinned Tuna in Spring Water
Spoon into an ovenproof dish, sprinkle over the grated Parmesan, and bake in the oven for 15 - 20 minutes until golden brown. For an extra golden top, place under the grill for 2-3 minutes.
4 tablespoon Grated Parmesan
Serve with chopped parsley.
1 tablespoon Parsley