Tuna pasta bake

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1. Video tutorial: Making bechamel (white sauce)

1. Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.
2. Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Pasta

Tubular pasta works best in bakes; as well as rigatoni you could use penne or macaroni.

PER SERVING

752 kcalories, protein 37g, carbohydrate 99g, fat 26 g, saturated fat 15g, fibre 4g, salt 1.43 g

Latest comments and suggestions

Results 1-20

• Girl Flower

  19 February 2009

  Girl Flower rated and commented on this recipe

  

  I make this recipe often, as my mum used to do but I also add peas as well, works well and adds a bit of colour too. Great standby after work dinner as all the ingredients can usually be found in my home at any time.

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• ND

  20 February 2009

  ND commented on this recipe

  This recipe worked well and tasted delicious - will definitely be a firm favourite during the week. Great idea about adding peas, will try that next time.

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• Anita

  21 February 2009

  Anita rated this recipe

  

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• Janet

  23 February 2009

  Janet commented on this recipe

  I have tried printing this recipe and three for purple sprouting broccoli but the ingredients do not get printed - any suggestions thanks

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• Frantic Flapjack

  27 February 2009

  Frantic Flapjack rated and commented on this recipe

  

  Okay for a midweek supper but nothing special.

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• Nicola

  01 March 2009

  Nicola rated and commented on this recipe

  

  Good comfort food when you cant be bothered to do anything special, typical student food.

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• Mia

  03 March 2009

  Mia commented on this recipe

  Hi I made this recipe last week it was great although i changed some of the ing. I added onion & tiger prwns also I added some chili to spice it up. I left out the sweet corn It was delicious. :) Everyone liked it!

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• Em Shepherd

  08 March 2009

  Em Shepherd commented on this recipe

  This has become a firm favourite as it's so quick and easy to do whilst still being tasty and filling. There's only two of us so I halved the recipe and also added some chopped red onion for a bit more oomph. This gave us two hearty portions for an evening meal with a good portion left for my lunch the next day. Yum!

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• Miss Merlot

  12 March 2009

  Miss Merlot commented on this recipe

  Suggestion for Janet who is unable to print the ingredients ..... write them down!!!

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• Tracy

  17 March 2009

  Tracy rated and commented on this recipe

  

  This is a real favourite in our family i've made it several times now and have made it using celery inplace of the sweetcorn and have added chopped bacon for even more flavour, yum yum !!

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• Mugged Onions

  19 March 2009

  Mugged Onions rated and commented on this recipe

  

  Easy and tastes great. The perfect dish. I got my cooking confidence and experience doing this one over the years for friends and family. A beginners must!

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• flubbles1982

  23 March 2009

  flubbles1982 rated and commented on this recipe

  

  this tasted gorgeous, I made the bechamel sauce with a clove of garlic when I made this to serve 2 people A lovely simple tasty dish.

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• dragonma5306

  02 April 2009

  dragonma5306 rated and commented on this recipe

  

  Not a dinner-party dish, but cheap, quick, easy and tasty: a great midweek meal for when you are in need of some comfort food. Reminds of being a student!

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• shortstraw

  07 April 2009

  shortstraw commented on this recipe

  What a fantastic and quick mid week meal for the family. I try to leave some to take to work the next day but it all gets eaten on the nite!

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• Emz

  15 April 2009

  Emz rated and commented on this recipe

  

  This is a great mid week meal which I love, especially when there is enough to reheat for lunch the next day too!

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• charlie.pie

  18 April 2009

  charlie.pie rated and commented on this recipe

  

  It's fine for what it is. I don't think there is any way you could make this dish more exciting, but as a store cupboard meal it's works, I suppose. Personally I can see better things to make using tuna and sweetcorn, such as wapping it on a baked potato.

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• julia

  29 April 2009

  julia commented on this recipe

  I made this for the first time the other night & we all loved it! So simple, cheap & filling, with loads left over for lunch the next day! I added spring onions - gave the dish more colour & some extra flavour, although I don't think it really needed them. Great dish!

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• bexxy

  19 May 2009

  bexxy rated and commented on this recipe

  

  i think for price and simpleness it is perfect, im about to become a mum and this will be on my family menu.

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• Cat

  21 May 2009

  Cat rated and commented on this recipe

  

  I haven't had tuna pasta bake since I was a kid, and I was really looking forward to trying this recipe. I was sadly disappointed, though - I found this dull and bland, and couldn't remember why I ever liked it so much. I don't know if this is a poor recipe or if my tastes have just changed: either way, I won't be making this again.

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• tickatape

  24 June 2009

  tickatape rated and commented on this recipe

  

  This is a great, quick store cupboard meal which can easily be addapted. I like the idea of adding prawns. I've just made it for tea and we enjoyed it, would be nice served with fresh crusty bread. I know I'll enjoy whats left for my lunch tomorrow.

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Ingredients

• 600g rigatoni
• 50g butter
• 50g plain flour
• 600ml milk
• 250g strong cheddar , grated
• 2 x 160g cans tuna steak in spring water, drained
• 330g can sweetcorn , drained
• large handful chopped parsley

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 600g rigatoni
• 50g butter
• 50g plain flour
• 600ml milk
• 250g strong cheddar , grated
• 2 x 160g cans tuna steak in spring water, drained
• 330g can sweetcorn , drained
• large handful chopped parsley

PER SERVING

752 kcalories, protein 37g, carbohydrate 99g, fat 26 g, saturated fat 15g, fibre 4g, salt 1.43 g

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