Tuna pasta shells with sweetcorn
NUTRITION: PER SERVING
FAT: 25.7G (14G SATURATED)
CARBOHYDRATES: 70.7G (6.8G SUGARS)
350g large pasta shells (see tips)
2 x 145g tins tuna in oil, drained
195g tin sweetcorn in water, drained and rinsed
175ml crème fraîche
Finely grated zest 1⁄2 lemon
5 spring onions, finely sliced, plus extra to serve
2 tbsp finely chopped fresh parsley, plus extra to serve
25-50g coarsely grated mature cheddar
You’ll also need…
22cm round baking dish
Heat the oven to 200°C/180°C fan/ gas 6. Cook the pasta in a large pan of salted water for 2 minutes less than the instructions, then drain, reserving a cup of the cooking water.
Put the pasta in a large mixing bowl, then toss with the remaining ingredients apart from the cheese. Stir in a splash of pasta water, season well, then spoon into the baking dish and top with the cheese. Bake for 15-20 minutes until bubbling and golden. Scatter with the extra spring onions and parsley.
If you can’t find large pasta shells, use smaller ones instead.