Kel's Tuna, Pasta and Corn Bake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.6
  • Total Fat: 11.4 g
  • Cholesterol: 94.8 mg
  • Sodium: 503.1 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 28.5 g

View full nutritional breakdown of Kel's Tuna, Pasta and Corn Bake calories by ingredient

Number of Servings: 6


    1 x 185gms can tuna in springwater, drained
    200gms cooked penne pasta (or any other shell shaped pasta)
    1 x 210gms can whole kernel sweetcorn, drained
    1 can evaporated milk
    1 medium whole fresh egg
    ground black pepper
    dashes of chilli or tabsaco sauce (optional)
    1 chicken stock cube

    30gms wholegrain breadcrumbs
    100gms grated Edam cheese (or can use 1/2 parmesan too)
    sprinkles of paprika


1. Cook the pasta until 'al-dente'.
2. Preheat oven to 180degC.
3. Empty drained cans of tuna, corn and evaporated milk (with egg whisked in) into a cassrole baking dish. Stir together.
4. Add stock cube, chilli sauce, black pepper.
5. When pasta is ready, drain, rinse and pour into tuna mix.
6. Stir until just mixed through.
7. Cover with breadcrumbs, grated cheese and paprika.
8. Place in oven and cook for 40 minutes, covered.
9. Uncover and leave in oven a further 5-10 minutes to brown on top.


Number of Servings: 6

Recipe submitted by SparkPeople user BEYONDTHEBEACH.