Pasta Bake with added Ho Ho Ho

Serving Time icon
Portions : 4
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Total Time : 30 mins


  • 198g can Green Giant Sweet Corn
  • 175g/6oz pasta shells
  • 185g can of tuna in oil
  • 1 onion
  • 115g/4oz mushrooms
  • 1 clove garlic
  • 400g can chopped tomatoes
  • ½ tsp dried oregano
  • 3 tbsp half fat creme fraiche
  • 75g/3 oz cheddar cheese, grated
  • Large saucepan
  • Colander
  • Large frying pan
  • Ovenproof dish

A pasta bake is one of those great standby meals everyone loves – here’s how to make it even better!


  1. Cook the pasta for about 8-10 minutes until it’s tender but still has a bit of bite, then drain and refresh under cold water.
  2. While the pasta is cooking peel chop up the onion, mushrooms and garlic. Pre-heat the oven to 190C/180Cfan/375F/gas mark 5.
  3. Next pour a tablespoon of the oil from the tuna into a frying pan and stir-fry the onion, mushrooms and garlic for about 4-5 minutes until softened.
  4. Then stir in the tomatoes and oregano, bring to simmer and cook for 5 minutes. Stir in creme fraiche, season if needed – your children will probably love stirring in the crème fraiche and watching the colour of the red tomato mixture turning a subtle pink.
  5. Next pour away the rest of the oil from the tuna and add it to the pan. Then add the sweet corn and stir in the drained pasta.
  6. Put it all into an ovenproof dish, scatter over the cheese and bake for 15 minutes until bubbling and the cheese is golden. Mmmm!


  • Do not over cook this dish in the oven or it will become dry as the pasta will absorb the sauce.