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Cheesy Tuna & Sweetcorn Pasta Bake

Cheesy Tuna & Sweetcorn Pasta Bake

Rating
4rating out of 5

(784 reviews from our customers)

Prep Time

30 min

Cuisine

American

This cheesy tuna pasta bake is super simple and super comforting. You'll make a béchamel sauce with a hint of Dijon mustard, and stir through tortiglioni pasta, tinned tuna and sweetcorn for this yummy family fave. Topped with a two-cheese crumb, and served with a balsamic-dressed red gem salad to the side.

Prep Time

30 min

Cuisine

American

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Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Cheddar-cheese
40g mature cheddar †
Panko breadcrumbs edit
30g panko breadcrumbs †
Red gem lettuce
1 red gem lettuce
tin of tuna
1 can of tuna (160g) †
Tortiglioni
150g tortiglioni pasta †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Sweetcorn
1 can of sweetcorn (198g)
Dijon-mustard
5.5g Dijon mustard †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 40g cheddar cheese<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 red gem lettuce
  • 1 can of tuna (160g)<span class="strong">†</span>
  • 150g tortiglioni pasta<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 can of sweetcorn (198g)
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 741 kJ
176 kcal
2659 kJ
631 kcal
Fat
of which saturates
4.5 g
2.6 g
16.2 g
9.3 g
Carbohydrate
of which sugars
22.9 g
2.7 g
82.1 g
9.7 g
Fibre 1.6 g 5.8 g
Protein 10.9 g 39 g
Salt 0.35 g 1.27 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 red gem lettuce
red gem lettuce
1 can of tuna (160g)
skipjack tuna (fish), water, salt
150g tortiglioni pasta
high protein durum wheat semolina (gluten), water
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 can of sweetcorn (198g)
sweetcorn kernels, water
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
Allergens
  • Allergens highlighted by † (milk, gluten, fish, sulphites, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cheesy Tuna & Sweetcorn Pasta Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 8-10 min or until cooked with a slight bite and once done, drain the tortiglioni, reserving a cup of the starchy pasta water

2 Cheesy Tuna & Sweetcorn Pasta Bake

Meanwhile, peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with 30g [60g] butter over a medium heat

Once melted, add the chopped onion and cook for 5-6 min or until softened

3 Cheesy Tuna & Sweetcorn Pasta Bake

Meanwhile, drain the tuna

Drain the sweetcorn

Grate the cheddar cheese

Combine the grated cheddar with the panko breadcrumbs and grated Italian hard cheese in a small bowl – this is your cheesy topping

4 Cheesy Tuna & Sweetcorn Pasta Bake

Once the onion has softened, add 30g [60g] flour to the pan and stir with a wooden spoon for 1 min or until the onion is fully coated in the flour

Gradually whisk 350ml [700ml] milk into the pan, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

5 Cheesy Tuna & Sweetcorn Pasta Bake

Add the Dijon mustard to the béchamel sauce with a generous pinch of salt and pepper

Add the drained tortiglioni to the béchamel sauce with the drained tuna and sweetcorn

Add a splash of starchy pasta water and give everything a good mix up – this is your pasta mixture

Tip: add enough water so that it feels saucy, as this will continue to thicken in the oven!

6 Cheesy Tuna & Sweetcorn Pasta Bake

Transfer the pasta mixture to an oven-proof dish and sprinkle over the cheesy topping

Put the dish in the oven for 15 min or until bubbling and golden

7 Cheesy Tuna & Sweetcorn Pasta Bake

Wash then shred the red gem[s] finely

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

 

8

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Serve the tuna pasta bake with the shredded red gem to the side

Drizzle the red gem with the dressing

Enjoy!

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