Creamy Tuna Pasta Bake

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!

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• 📋 What do we need?
• 📺 Watch how to make it
• 🍽️ What to serve it with
• 🍲 More fantastic Pasta Bakes
• Creamy Tuna Pasta Bake
• 💬 Reviews

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.

👩‍🍳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.

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Creamy Tuna Pasta Bake

By: Nicky Corbishley

Creamy Tuna Pasta Bake - a classic meal that everyone loves - made with mostly store-cupboard ingredients!

4.87 from 37 votes

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dinner

Cuisine British, Italian

Servings 6 servings

Calories 690 kcal

Ingredients

 

• ▢ 400 g (14 oz) rigatoni pasta
• ▢ 3 tbsp butter
• ▢ 1 onion - peeled and chopped finely
• ▢ 40 g (⅓ cup) plain/all purpose flour
• ▢ 600 ml (2.5 cups) milk
• ▢ 250 g (2.5 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 petit pois
• ▢ chopped parsley to serve

INSTRUCTIONS

 

• Heat oven to 180C/350f.
• Boil a large pan of water, add the pasta and cook for 10 minutes.
• 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.
• 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.
• Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in ⅔ of the cheese until melted. Season with the salt and pepper.
• Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
• 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.

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: 690kcalCarbohydrates: 66gProtein: 40gFat: 28gSaturated Fat: 15gCholesterol: 78mgSodium: 547mgPotassium: 528mgFiber: 3gSugar: 9gVitamin A: 990IUVitamin C: 11.4mgCalcium: 447mgIron: 2.7mg

Keywords Any Time Of the year, Family Meal, homemade

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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.

Hi I’m Nicky

I love to cook and 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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