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.
The kids love it!
I make this at least once a month, so easy and delicious.
This is my go to for my family dinner. I always keep everything I need in the cupboard for those busy week nights. Like tonight. Great recipe.
This is a great addition to our weekly dinner menu. Excellent nutritionally and budget friendly. Thanks!
This is insanely tasty, but good luck dealing with the crippling guilt whilst you eat it. All I could think of was the sheer amount of cheese I’d put into the sauce, and how I’d probably have cardiac arrest half way through dinner. Didn’t stop me finishing my plate, though, which is testament to how good this recipe is.
If I died, I would have died a happy man. I think next time I’ll half the amount of cheese used, as the sauce was thick enough with just the roux.
Great recipe. Use it all the time.
Sounds delicious! Have you ever tried it with creamed corn instead of just sweet corn? How do you think it would go?
Thanks Kylie,
Creamed corn is not something we have cooked with really so cant advise too much. You could give it a try but remember with creamed corn you are adding more liquid so you might need to adjust the amount of milk to ensure the pasta bake isn’t ‘sloppy’.
If you give it a go please let us know how you get on.
Thanks
Chris & Nicky
Tried this one tonight. I am not a big fish eater but being Easter thought l would give it a go..
Substituted the corn with celery and carrots.
Included a packet of french onion soup mix into the cheese sauce. Sprinkled some breadcrumbs over the top before baking..
It was totally demolished. 2nds for everybody including me…
love this dish…i double the quantities for my hungry crew.. i use 4 tins of tuna extra cheese in the sauce including a good handful of parmesan no peas or corn some dried breadcrumbs on top and small diced bacon pieces for crunch i serve with garden salad with just a small amount of dressing and homemade garlic bread….just the best meal i love it
Love pasta bakes, so easy to make them gluten free and no one seems to notice the pasta has been replaced for GF Pasta.
Thank you very much for this recipe, I make it once a fortnight and there is never any of the dish left uneaten =)
That’s so lovely Tatjana, I’m so glad you and your family like it. I’ve not made it for a while, I must make it again soon!!