Philadelphia tuna and sweetcorn pasta bake
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  • Prep time 5 '
  • Total time 20 '


  • 300 g penne pasta
  • 180 g Philadelphia Light
  • 200 ml vegetable stock
  • 180 g tinned tuna, drained
  • 280 g tinned sweetcorn, drained
  • salt and black pepper
  • 25 g mature cheddar, grated


  • Bring a large pan of salted water to the boil and cook the pasta as directed on the pack.
  • Whilst the pasta is cooking, put the Philadelphia Light in a saucepan with the stock and heat gently until the Philadelphia has melted. Add the tuna and sweetcorn and heat through. Season to taste.
  • Drain the pasta and toss together with Philadelphia and tuna mixture. Spoon into a warmed oven proof dish and sprinkle with the grated cheese. Place under a preheated grill for a few minutes until golden. Serve immediately.


Nutritional Information

Typical values Per Serving
Energy 2047.8 kj
Energy 489.0 kcal
Fat 13.8 g
Carb 64.7 g
Protein 29.7 g
Saturated fat 6.1 g
Salt 0.5 g
Dietary fibre 3.0 g
Sugars 6.8 g