Tuna And Sweetcorn Pasta Bake Recipes

TUNA SWEETCORN PASTA BAKE

Steps:

• You also need 1 sachet Coleman's Tuna and Pasta Bake mix.
• Cook the pasta according to the given directions.
• Tip sachet contents into a saucepan.
• Add a splash of the milk and mix well.
• Stir in remaining milk.
• Bring sauce to the boil.
• Stirring continuously.
• Add tuna, sweetcorn and drained cooked pasta.
• Pour into heatproof dish.
• Top with crushed potato chips and grated cheese.
• Place under a hot grill until golden.
• Serve.

TUNA AND SWEETCORN PASTA BAKE

Steps:

• preheat the oven to gas mark 6/200
• gently melt the butter in a saucepan over a low heat. add the flour and mix well. cook mixture for 1 minute and then remove from heat.
• boil some slightly salted water in a seperate saucepan. when boiling add in your pasta.
• stir the milk into the sauce a little at a time to make a smooth sauce. put pan back on the heat. stir while the sauce thickens so it doesn't go lumpy.
• when the sauce boils, turn down heat and cook for 1-2 minutes. remove from heat. mix in cheddar, tuna and sweetcorn. season
• drain the pasta when cooked. mix with the sauce. place in an oven proof dish and sprinkle with parmesan. bake in oven for for 20-25 mins

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

CREAMY TUNA PASTA BAKE

Steps:

• Cook pasta according to package, drain and leave to one side.
• Preheat oven to 175 degrees and grease a large casserole dish.
• In a small saucepan add the butter and saute the onions, mushrooms and pepper until soft, drain and leave to cool.
• In a large mixing bowl combine all the vegetables, tuna, sour cream, mayonnaise, mustard, lemon juice. Season with salt and pepper.
• In a large casserole dish add the cooked pasta and boiled eggs. next add the vegetable/tuna mixture, gently combining everything together.
• Top with the crushed cornflakes and sprinkle on the cheese.
• Bake in the oven until bubbly (about 30 minutes). Add the sliced tomato before serving.

TUNA PASTA BAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.

TUNA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.