Creamy Tuna Pasta Bake

Creamy Tuna Pasta Bake - a classic meal that everyone loves - made with mostly store-cupboard ingredients!
Course Dinner
Cuisine British, Italian
Keyword Any Time Of the year, Family Meal, homemade
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Nicky Corbishley


  • 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


  • 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.


Nutrition info is for one serving of this recipe.

Nutritional Information

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
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