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!

Overhead image of creamy tuna pasta bake in a white dish with a scoopful taken out.
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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?

Overhead picture of Tuna Pasta Bake ingredients on a wooden background.

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.

Close up of creamy tuna pasta bake in a white baking dish.

🍽️ What to serve it with

🍲 More fantastic Pasta Bakes

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4.81 from 62 votes

Creamy Tuna Pasta Bake

Creamy Tuna Pasta Bake – a classic meal that everyone loves – made with mostly store-cupboard ingredients!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British, Italian

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
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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

Can you make it ahead?
Yes, make up the dish and sprinkle with the cheese (but don’t bake in the oven). Cover and refrigerate for up to two days.
Take out of the refrigerator an hour before you want to cook it, to take the chill off the dish (and to help prevent cold spots upon heating) then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check that it’s piping hot in the middle before serving.
Can you freeze it?
Yes, make up the dish and sprinkle with the cheese (but don’t bake in the oven). Cover and freeze.
Defrost in the refrigerator overnight. Take out of the refrigerator an hour before you want to cook it, to take the chill off, then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check that it’s piping hot in the middle before serving.
Which pasta shapes?
I used rigatoni, but any large pasta shapes will work. spiralli, shells, fusilli and penne are all good options.
Nutrition info is for one serving of this recipe (this recipe serves 6).

Nutrition

Calories: 690kcal | Carbohydrates: 66g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 547mg | Potassium: 528mg | Fiber: 3g | Sugar: 9g | Vitamin A: 990IU | Vitamin C: 11.4mg | Calcium: 447mg | Iron: 2.7mg

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.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Lena Harty says:

    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”

  2. Ruth Ashelford says:

    3 stars
    Way too much milk in this sauce. Test as you go whilst thickening.

  3. Kathy says:

    I thought I was already subscribed but apparently not

  4. Tina Moore says:

    5 stars
    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 🥰

  5. Isabell says:

    5 stars
    Sei una garanzia.Realizzo i tuoi piatti da anni,seguendoti con twiter.Non ca😍mbiare mai

  6. Judy says:

    5 stars
    I loved it. It had the right amount of sauce! Yummy

  7. Lou says:

    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.

  8. Elisa says:

    5 stars
    Our favourite pasta bake. We used canned pink salmon instead of tuna as we prefer salmon.

  9. Lotty Bowman says:

    5 stars
    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!!

  10. Jay says:

    5 stars
    Made this for my partner. Absolutely delicious. Easy to make and very creamy.