Creamy Tuna Pasta Bake – tuna with pasta, peas and sweetcorn in a a lovely creamy, cheesy sauce. It’s an easy meal that everyone loves – made with mostly store-cupboard ingredients!
[feast_advanced_jump_to]
There’s something about a pasta bake that just seems to make everyone so happy. Possibly the promise of a luxuriously filling meal, topped with cheese and oozing with some kind of sauce 😍.
📋 What do we need?
This creamy tuna pasta bake is a store cupboard saviour. Pasta, sweetcorn, tuna fish – all make up the bulk of the meal. Frozen peas are a great addition too – but you can use canned or fresh if you like.
Apart from that, we’re really just talking milk, cheese and a bit of butter from the fridge.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Use albacore tuna if you can – it has a lovely creamy-meaty taste. If you haven’t got it, don’t worry, regular tuna works great too.
I would always suggest using tuna fish in oil (drain it before adding to the dish) as it has more flavour and a richer texture. However, you can use tuna in water or brine if you prefer.
🍽️ What to serve it with
- Parmesan Carrot Fries or Oven-Baked Potato Fries
- Homemade Garlic Bread
- A nice crisp salad
🍲 More fantastic Pasta Bakes
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Creamy Tuna Pasta Bake
Ingredients
- 400 g (14 oz) rigatoni pasta
- 3 tbsp butter
- 1 onion peeled and chopped finely
- 40 g (1/3 cup) plain (all-purpose) flour
- 600 ml (2 1/2 cups) milk
- 250 g (2 1/2 packed cups) strong cheddar grated
- ¼ tsp salt
- ¼ tsp pepper
- 320 g (11 oz) canned tuna albacore tuna if possible, drained and flaked
- 330 g (11.5 oz) canned sweetcorn drained
- 150 g (1 cup) frozen peas
- chopped parsley to serve
Instructions
- Heat oven to 180C/350F (fan).
- Boil a large pan of water, add the pasta and cook for 10 minutes.400 g (14 oz) rigatoni pasta
- Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.1 onion
- Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in.3 tbsp butter, 40 g (1/3 cup) plain (all-purpose) flour, 600 ml (2 1/2 cups) milk
- Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.250 g (2 1/2 packed cups) strong cheddar, 1/4 tsp salt, 1/4 tsp pepper
- Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, and frozen peas.320 g (11 oz) canned tuna, 330 g (11.5 oz) canned sweetcorn, 150 g (1 cup) frozen peas
- Mix together, then sprinkle on the remaining cheese.
- Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.chopped parsley
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in Feb 2016. Updated in May 2021 with new photos, video and FAQs.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
I made this recipe exactly as it says – even weighed everything. Was NOT HAPPY with the results – everybody said ‘it’s OK BUT don’t make it again”
Way too much milk in this sauce. Test as you go whilst thickening.
I thought I was already subscribed but apparently not
Absolutely love it. Love how the recipe was written with the measurements as you go through the recipe, instead of having to scroll back up to the top. Fantastic recipe. Easy to follow. Will continue to use all your recipes 🥰
Sei una garanzia.Realizzo i tuoi piatti da anni,seguendoti con twiter.Non ca😍mbiare mai
I loved it. It had the right amount of sauce! Yummy
Great recipe- I use it as a base. I add kale, mushroom, parsley and red pepper as-well as the peas and sweetcorn to increase the nutrient value.
Our favourite pasta bake. We used canned pink salmon instead of tuna as we prefer salmon.
Absolutely delicious!! Myself, hubby and our toddler hoovered it down. The creator’s family definitely have big appetites though, I followed the recipe to the letter and had enough for 12 portions!!
Made this for my partner. Absolutely delicious. Easy to make and very creamy.