Tuna pasta bake in an oval baking dish with portion out

Tuna pasta bake

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(178 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 6

Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn

Nutrition and extra info

Nutrition: per serving

  • kcal752
  • fat26g
  • saturates15g
  • carbs99g
  • sugars12g
  • fibre4g
  • protein37g
  • salt1.43g
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Ingredients

  • 600g rigatoni
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250g strong cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 x 160g cans tuna steak in spring water, drained
  • 330g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • large handful chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 180C/fan 160C/gas 4.

  2. Boil 600g rigatoni for 2 mins less time than stated on the pack.

  3. To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.

  4. Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.

  5. Remove from the heat and stir in all but a handful of the 250g grated cheddar.

  6. Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.

  7. Transfer to a baking dish and top with the rest of the grated cheddar.

  8. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

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Comments, questions and tips

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Richard Crowther's picture
Richard Crowther
17th Nov, 2019
1.05
Pasta bake as the Tuna disappears! Agree the seasoning is bland, I halved the liquid as I like a creamy sauce, 2/3 the pasta volume double the tuna replace half the milk with double cream, now that is much better!
Ec_bolton
7th Aug, 2019
3.05
Cheap and cheerful, feeds an army! Massive quantity feeds an army. Needs more seasoning and good very strong cheddar. A bit floury and sauce a bit fiddly hence three stars. Would serve with more fresh parsley and thick seasoning. Some cherry tomatoes added to the mix would be a nice touch!
cravendarlo27
19th May, 2019
5.05
Very nice, have followed this recipe 2/3 times now family love it
Dexter Byrne's picture
Dexter Byrne
7th Dec, 2018
making this for food tech at school and it looks kinda mad styll
Georgia Martin's picture
Georgia Martin
21st Nov, 2018
4.05
I'm not the best cook but I do try my best, and I thought id give this a shot. Oh my god, the sauce, it turned out in big gloopy lumps , it was horrendous, I had people coming over - but luckily I have a hand blender, so before I gave up , I blended it and it saved the day ! The kids seemed to enjoy it, it does need a lot of seasoning but overall, it was quick and easy and edible.
shilpatij's picture
shilpatij
9th Jul, 2018
5.05
I made this last night and it was very good! I kept a third of the pasta and the chesse sauce aside for a veggie version and added 230g of tuna to the rest (160g just didn't seem enough). I used farfalle instead of rigatoni and seasoned well with salt and pepper. My husband and daughter liked it very much and we had some left over for lunch!
Joe Ball's picture
Joe Ball
12th May, 2018
1.05
Hands down, the WORST thing I have ever eaten. Consistency of dried out cement, tasteless, and very very bland even after dumping a tonne more seasoning in (which consisted of anything to mask the flavour of flour. I mean, I know it’s to thicken up the ‘sauce’ - if you can call it that - but that much? Even after I reduced the amount it was still dry.) Absolute travesty of a pasta bake. I would rather eat my own arm, than this ever again.
HJM
27th Mar, 2019
What a sad story! Hilarious though. I think you need to cook the flour and butter mixture for quite a bit longer, till it looks dry and is beginning to go brown, to lose that raw flour flavour. Try adding extra milk if it's too dry, and some mustard to give it oomph, if you ever feel like maklng something like this again. Mushrooms and spring onions would also enhance it.
bikerbell
27th Jan, 2018
4.05
As I was only cooking for two, I halved the ingredients but kept the sauce as the full amount after reading the comments about it being dry. I also added some small broccoli florets when cooking the pasta for a minute. We thought it was tasty but it made quite a lot so I would reduce the amount of pasta next time.
Freckles50
23rd Jan, 2018
3.05
I chose this recipe as a quick, simple midweek dish. I thought the bake would be too dry so reduced the quantity of pasta to 450 g. I didn’t have any fresh parsley to hand so I added a teaspoon of Dijon mustard to the white sauce and sliced 6 ripe tomatoes to the top of the bake before sprinkling on the cheese to give it more flavour. We will have it again but add a crisp green salad as a side dish.

Pages

Gabby2006
10th Nov, 2019
Does 1 portion cost £1 or less?
goodfoodteam's picture
goodfoodteam
14th Nov, 2019
Thank you for your question. The price will vary depending on the supermarket but it does refer to the cost per portion. You can compare different supermarkets using the shopping tool underneath the main recipe image.
Ana Rkman's picture
Ana Rkman
22nd Apr, 2019
Is it important to add parsley and sweetcorn/ do you need to?
goodfoodteam's picture
goodfoodteam
22nd Apr, 2019
Thanks for your question. You can leave these out if you prefer.
Georgiebalmir
4th Nov, 2015
Can this be frozen?
Ana Rkman's picture
Ana Rkman
22nd Apr, 2019
No, but it can be refrigerated.
MrDannyDoodah
5th Jul, 2017
Possibly, but reheating it afterwards would probably not be recommended, as the tuna will have been heated twice already (once before it was put in the can, and once in the pasta bake) so probably shouldn't be heated a third time. Without the tuna (or if you use raw fresh tuna and cook it yourself) then it would be fine (though may get a little mushier than before it was frozen). If you do use raw tuna and cook it yourself in order to be able to freeze it then you'd probably also need to check that the tuna hadn't been prefrozen by the supermarket or their suppliers before it was sold as fresh tuna (the packet usually tells you if it has been).
katcurnock
17th Jul, 2013
would it be possible to swap tuna for sardines?
MrDannyDoodah
5th Jul, 2017
I don't see why not, except that the dish would then contain a potential choking hazard from the small bones, unless extra prep time is spent thoroughly picking out every last fragment of bone from the sardines first.
Tyburn Gate's picture
Tyburn Gate
21st Feb, 2019
2.05
utterly bland and dry...forget the sauce described, and definitely its thickener of even more bland flour, and use any bottled white(lasagne) sauce, add a LOT of seasoning, like mixed Italian or Knorr, and, for the 600g of pasta described, double the amount of all of butter, sauce, tuna, and veg, and go to 4x mustard powder - then add decent pepper and chilli to taste...otherwise this is basically a tasteless British school dinner from the 60s, or comfort food when you have flu! For a more fun family dinner follow above!
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