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Tuna and Sweetcorn Pasta Bake

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370 g g Tin Tuna Tin Tuna
800 ml ml Chopped Tomatoes Chopped Tomatoes
(with herbs)
2 tbsp tbsp Tomato Puree Tomato Puree
500 g g Penne Penne
285 ml ml Peas Pea
(frozen or tinned)
285 ml ml Sweet Corn Sweet Corn
(frozen or tinned)
200 g g Cheddar Cheddar
25 g g Butter Butter
1 large large Onions Onion
2 tbsp tbsp Balsamic Vinegar Balsamic Vinegar

David’s Tuna and Sweetcorn Pasta Bake

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15 min


Feed a family of 4 on a tight budgetwith this quick, easy recipe. A tasty treatthat’s nutritious and full of flavour.

David’s Quick Tips

“The more colourful vegetables, and the more variety in protein and carbohydrates the better. Different types of foods bring different minerals and vitamins. Check for weekly offers, along with seasonality. Be savvy and save!”


1. Heat the butter in a large saucepan. Addonions and cook for 3-4 minutes and thenadd the tomatoes, puree and balsamicvinegar and mix well. Bring to a boil and allowto simmer. Now cook pasta in a separatesaucepan according to packet instructions.

2. Add the sweetcorn, peas and drained tunato the tomato sauce. Now add in the pasta.Season with salt and pepper.

3. Tip into an ovenproof dish and sprinkle on thecheddar cheese. Grill for a good 5 minutesuntil golden and bubbling, be sure to keep aneye on it so not to burn.