Recipes
Tuna and sweetcorn shells
A wonderful weekday family meal filled with contrasting textures and flavours
A wonderful weekday family meal filled with contrasting textures and flavours
(1 votes)
Cook: 40 Mins
Serves: 4
Price: £1.12 per serving
Nutritional Information
Each 411g serving contains
Energy
2544kj
608kcal
2544kj
608kcal
30%
Fat
22.0g
22.0g
High
31%
31%
Saturates
12.7g
12.7g
Med
64%
64%
Sugars
13.5g
13.5g
High
15%
15%
Salt
1.60g
1.60g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
619kj/148kcal
Typical energy values per 100g:
619kj/148kcal
Ingredients
200g conchiglie pasta shells
50g butter
50g flour
Pinch of cayenne
600ml skimmed milk
6 sundried tomatoes in oil, drained and chopped
100g Red Leicester cheese, grated
2 x 198g Asda Chosen by you Skipjack tuna steaks in brine, drained
326g can Asda Sweetcorn, drained
100g frozen peas
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta shells for 2 minutes less than instructed. Drain.
2
Melt the butter in a saucepan. Stir in the flour and cayenne. Cook, stirring, for 1 minute. Away from the heat, gradually whisk in the milk. Return to the heat and bring up to the boil, whisking all the time until thickened. Remove from the heat, add the sundried tomatoes and season.
3
Off the heat, add half the cheese and stir until melted.
4
Stir in the pasta, tuna, sweetcorn and peas, then put in the ovenproof dish. Sprinkle on the reserved cheese. Bake for 20 minutes until golden and the cheese is melted.