A comforting tuna and sweetcorn pasta bake at 408 calories. A creamy mushroom soup base makes this weeknight-easy.
Tuna and Sweetcorn Pasta is a nostalgic comfort classic built for busy weeknights. Pasta shells combine with canned tuna, sweetcorn, and mushrooms in a light condensed mushroom soup sauce, finished with a bubbling layer of low-fat cheddar under the grill. At 408 calories and 8 WW Classic Points per serving, it is an easy, reliable dinner that comes together with pantry staples.
Recipe Info
Serves: 3 | Prep Time: 10 minutes | Cook Time: 30 minutes | Calories per serving: ~408
Nutrition per Serving (Estimated)
Protein: 28g | Fat: 5g | Carbohydrates: 55g | Fiber: 4g
WW Classic Points: Approximately 8 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 150g / 5oz pasta shells (uncooked weight)
- 1 vegetable stock cube
- 1 medium onion, chopped
- 50g / 2oz mushrooms, chopped
- 1 can (185g) tuna in brine, drained
- 1 can (142g) sweetcorn, drained
- 1 can condensed 99% fat-free mushroom soup
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 25g / 1oz low-fat cheddar cheese, grated
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta. Cook the pasta shells in boiling water with the vegetable stock cube crumbled in, according to package directions until al dente.
- Cook the onion. Preheat a non-stick pan over medium heat. Add the onion and dry-fry until soft, about 4 to 5 minutes.
- Build the sauce. Add the mushrooms, tuna, sweetcorn, and condensed mushroom soup to the pan. Heat through and simmer gently for 5 minutes. If the sauce is too thick, thin with a little skimmed milk.
- Add the herbs. Stir in the fresh parsley and dill toward the end of cooking. Season with black pepper.
- Combine with pasta. Drain the cooked pasta and rinse briefly in boiling water. Mix the pasta into the sauce until well combined.
- Top and grill. Transfer the mixture to a shallow ovenproof dish and top with the grated cheddar cheese. Place under a hot grill until the cheese is melted and bubbling.
- Serve. Serve immediately, straight from the dish.
Serving Suggestions
- Serve with a simple green salad to add freshness and balance to the meal
- A side of steamed broccoli or green beans rounds out the plate nicely
- Add a scattering of fresh parsley just before serving for a pop of color
- Pair with garlic bread made from whole-grain baguette for a heartier meal
- This dish also works well packed for a warm lunch the next day
Tips and Variations
- Any small pasta shape works well here, including penne, fusilli, or macaroni.
- Fresh dill and parsley added toward the end of cooking retain more of their bright flavor than herbs cooked in from the start.
- For a more substantial dish, add a handful of frozen peas along with the sweetcorn.
- Rinsing the cooked pasta briefly in boiling water, rather than cold, helps it combine more smoothly with the warm sauce.
- This recipe scales up easily for a larger family meal; simply increase all ingredients proportionally.
Why This Recipe Works
Using a light, condensed mushroom soup as the sauce base is the clever shortcut that keeps this recipe fast and approachable without sacrificing the creamy, comforting quality that makes tuna pasta bakes so beloved. Tuna and sweetcorn bring protein and natural sweetness in equal measure, while fresh dill and parsley added at the end keep the whole dish tasting fresh rather than one-note. Finishing under the grill with a modest amount of cheese gives the top a satisfying golden, bubbling finish that makes this feel like real comfort food.
Storage and Reheating
Store cooled pasta bake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 170C oven covered with foil for 15 minutes until warmed through. This dish also freezes reasonably well for up to 1 month.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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