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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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
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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.
tuna bake was one of the few things that my mother excelled in (dad was a picky eater!) but she put a layer of cornflakes on top with some butter curls and then in the oven for a crispy top, it was delish, i still make it for my kids (all grown up now) would love to hear if you try it 🙂
I just made this and it turned out absolutely delicious!
Thanks for the recipe 😛
Awesome! Thanks Najiii 🙂
What is “petit pois?” I’ve never heard of this.
It’s French for peas 🙂
It’s in the oven right now ! This was the easiest pasta bake I have ever made, and the least amount of cleaning up 😀 I’m loving the smell that emanating from the oven. Man I hope i did good. First time, wish me luck 😀 Thanks for this recipe Nicky. Greetings from Australia <3
I would like to thank you so much for this recipe,Nicky! Originally from Scotland, we moved to the Middle East about 15 years ago. Iused to shop at ASDA, and I often prepared a funa pasta bake recipe which was on the back of the penne pasta pack. I lost the recipe ages ago and have tried to recreate it from memory. Your pasta bake is almost exactly the same. Stumbled upon your blog and I am so glad I did.
Thank you so much,
Fiona.
Looks amazing! Can’t wait to add this to my weekly food plan!
Yay thanks Tara 🙂
Made this last night and it was super delicious. Can I freeze the leftovers?
Arghhh sorry for the late reply Diane. The leftovers can be cooled, covered and frozen for this. The defrosted version will be a little drier, as the pasta will absorb more of the sauce, so if you know you’re going to freeze some next time, I think it’s worth making a little extra sauce too.
Hahahaha! My kids are ‘pasta bake’ fist pumpers too! They literally think I am the best person in the world if I make pasta bake from leftover bolognese. I know they would love this recipe too, looks delicious!
Thanks Charlie 🙂 I tend to make bolognese type bakes more often, but this one’s definitely a winner!
Yes, please! I’m already fist pumping just thinking about this!
Ha ha glad you like it Karly!
I was thinking about this yesterday. Now you have made it really easy with the recipe. Thanks. Mary
Excellent, hope you enjoy it Mary 🙂