Tuna and Sweetcorn Shells Recipe

Name: Tuna and Sweetcorn Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g pasta; 50 g butter; 50 g flour; 1 pinch cayenne; 600 ml milk; 6 sun-dried tomatoes; 100 g cheese; 396 g tuna; 326 g sweetcorn; 100 g peas

Servings: persons

1
Preheat the oven to 190C/170C Fan/Gas 5.
2
Grease an ovenproof dish and a sheet of foil large enough to cover it.
3
Cook the pasta shells for 2 minutes less than instructed.
4
Drain.
5
Melt the butter in a saucepan.
6
Stir in the flour and cayenne.
7
Cook, stirring, for 1 minute.
8
Away from the heat, gradually whisk in the milk.
9
Return to the heat and bring up to the boil, whisking all the time until thickened.
10
Remove from the heat, add the sun-dried tomatoes and season.
11
Off the heat, add half the cheese and stir until melted.
12
Stir in the pasta, tuna, sweetcorn and peas, then put in the ovenproof dish.
13
Sprinkle on the reserved cheese.
14
Bake for 20 minutes until golden and the cheese is melted.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g pasta, 50 g butter, 50 g flour, 1 pinch cayenne, and more.

Yes, Tuna and Sweetcorn Shells falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna and Sweetcorn Shells

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