Creamy Tuna Pasta Bake – a classic meal that everyone loves – made with mostly store-cupboard ingredients!
There’s something about a pasta bake that just seems to make everyone so happy. Possibly the implied promise of a luxuriously filling meal, topped with cheese and oozing with some kind of sauce.
Let’s take a closer look at a couple of scenarios:
Scenario 1
My kids:
‘What’re we having for dinner mummy?’
Me:
‘Baked cod’ / ‘ceasar salad’ / ‘parmesan & asparagus risotto’
Kids:
‘Blurgh! do we get pudding if we eat it?’
Scenario 2
Kids:
‘What’re we having for dinner mummy?’
Me:
‘Creamy Tuna pasta bake’ / ‘Chicken pasta bake’ / ‘Tomato and bacon pasta bake’
Kids:
‘Yesssss!’ (with added fist pump)
No requests for pudding as a reward for eating it. Dinner is a reward in itself. They’ll even eat the salad that goes with it – no cajoling necessary.
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.
I serve it with a big plate of salad leaves (usually romaine and pea shoots or spinach) to add some fresh crunchiness.
If you can get hold of albacore tuna, it’s definitely worth paying a bit more for it. We don’t see it very much in the UK (in fact I’d never had it until we went to the US a couple of years ago and I had the best tuna-cheese toasty I’ve ever experienced!). If you’re in the UK, they sell it in tins in Sainsburys.
Don’t worry if you can’t get hold of it though, any regular good-quality tinned tuna will do.
If Creamy Tuna Pasta Bake is not your thing and you are after some other one pot or pasta bakes why not try one of these;
Big Batch Beef Ragu with pasta
Or
Cheesy Pasta Bake with Chicken and Bacon
The Creamy Tuna Pasta Bake Recipe:
Creamy Tuna Pasta Bake
Ingredients
- 400 g rigatoni pasta
- 3 tbsp butter
- 1 onion peeled and chopped finely
- 50 g plain/all purpose flour
- 600 ml milk
- 250 g strong cheddar, grated
- Salt and pepper
- 320 g canned tuna (albacore tuna if possible) drained and flaked
- 330 g canned sweetcorn drained
- 150 g frozen petit pois
- large handful chopped parsley
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 2/3 of the cheese until melted. Season with black pepper and a little salt if required (the cheese is quite salty though).
- Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, petit pois and all but 1 tbsp of parsley. Mix together, then sprinkle on the remaining cheese.
- Bake in the oven for 15-20 mins until the cheese is golden brown. Top with the reserved parsley before serving.
Recipe Notes
Nutritional Information
Equipment:
In order to make this Creamy Tuna Pasta Bake you will need:
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Rectangular Pyrex Dish
- A Silicone Whisk
- Measuring Jug
- Large Pan
- Colander
- Cheese Grater
- A frying pan/skillet
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
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.
Jen Crocker says
October 9, 2019 at 3:46 pmI made this for tea and it was smashing! My little addition was the grated zest of a lemon into the white sauce before it thickened and it brought some lovely zestiness
Caroline says
September 19, 2019 at 11:29 amHi, is it possible to follow this recipe and then instead of putting it in the oven just leave it then heat in microwave when required?
Thanks
Nicky Corbishley says
September 23, 2019 at 12:33 pmHi Caroline – you could make the recipe then cool, cover with foil and refrigerate for up to a day. You can then remove the foil and microwave it until piping hot throughout.
Microwaving it won’t give it that golden-brown crust on top though. It needs to be oven-cooked in order to achieve that.
Paul says
September 11, 2019 at 8:07 amTry adding diced chopped pork, fried off with the onions
Natalie says
August 11, 2019 at 1:29 amI used to love my mum’s tuna bake growing up. She passed away and I’ve been looking for her recepie. This is the closest to her recepie I can find. Very yummy and brings back wonderful memories.
Alice says
August 9, 2019 at 2:57 pmGreat recipe. Simple, quick and v tasty.
Simon Carter says
July 15, 2019 at 9:59 pmBest tuna bake I have ever tasted – really enjoyed eating this and was a big hit with my children too. Awesome thanks!
Peace says
July 15, 2019 at 12:19 amLove this recipe, it’s the only one I’ll use for tuna bake! I add three stalks of chopped celery in with the onions to saute, and substitute half the milk for vegetable stock (as it’s a bit rich for me otherwise), just takes a touch longer for the sauce to thicken. Thank you for the excellent recipe!
Bonnie Hill says
May 19, 2019 at 8:40 pmI would love to try your recipes, but they are written in metric. I’ve had trouble converting to cups, ounces, etc. with the conversion tables. Could you publish this Tuna Pasta Bake recipe in both measures? Thank you.
Chris Corbishley says
June 4, 2019 at 9:42 amHi Bonnie,
We are doing our best to convert all of our recipes so they can be made using metric and US measures. You should see most of our recipes either have the cups coversion stated next to the metric merasurements or there is a link you can click which automatically converts the recipe to US measures. If you look at the ingredients section and click **Convert to US Measures** that should help you out.
Many Thanks and i hope you enjoy the recipes
Chris & Nicky
jackiebass says
May 17, 2019 at 10:28 amWhy are the ingredient listed in grams? You should provide an oz.. version.
Chris Corbishley says
June 4, 2019 at 9:44 amHi Jackie,
We are based in the UK so use the metric system by default but we doing our best to convert all of our recipes so they can be made using metric and US measures. You should see most of our recipes either have the cups conversion stated next to the metric measurements or there is a link you can click which automatically converts the recipe to US measures. If you look at the ingredients section and click **Convert to US Measures** that should help you out.
Many Thanks and i hope you enjoy the recipes
Chris & Nicky
Erin says
May 1, 2019 at 11:38 amThe kids love it!
I make this at least once a month, so easy and delicious.
Shelley says
February 15, 2019 at 7:15 amThis 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.
Shelley says
January 19, 2019 at 7:39 amThis is a great addition to our weekly dinner menu. Excellent nutritionally and budget friendly. Thanks!
Anon says
January 10, 2019 at 1:02 pmThis 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.
Vani says
November 21, 2018 at 6:33 pmGreat recipe. Use it all the time.