Tuna pasta bake

Tuna pasta bake

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(111 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. 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.

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Comments, questions and tips

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linehk's picture
linehk
1st Feb, 2012
I've never liked canned tuna, but made it one of my new years resolutions to try liking it. This recipe was really easy and went great with the tuna, will be a repeat meal in our home I think.
whats4t
31st Jan, 2012
this is one of those dishes that just need the individual touch, prawns any other fish, chorizo etc, more spice less spice make it your own but just as it comes is lovely! I serve a green veg and crusty bread sometimes.
freediva
23rd Jan, 2012
Lovely dish, really easy to make. Reduced the fat a bit with just 150g of strong cheese and skimmed milk rather than full fat. It costs 17 Pro Weight Watchers Points per portion with the changes, so I will be looking for more fat reducing chances next time.
ven_den
18th Jan, 2012
4.05
I added more vegetables to this dish to make it a bit more filling and healthy. I steamed frozen veg and mixed it in with the pasta, tuna and cheese sauce. Yummy!
bblackcat09
15th Jan, 2012
5.05
Easy, tasty and a store cupboard favourite of ours. I like some of the ideas of adding other ingredients too. I'll try it with some peas.
kiwimana
7th Jan, 2012
5.05
Great recipe, saves me every time thanks
emykins831
5th Jan, 2012
I just made this using cheddar with garlic and chives instead of plain cheddar and it is DIVINE. Gives the flavour a real boost. It's a lovely + quick homemade meal and I'll definitely be making it again. Perhaps I'll experiment with another kind of cheese next time too :)
purple_star
20th Dec, 2011
4.05
This a great store cupboard dish when you need something warm and comforting. We make it regularly. I like to serve it with garlic bread.
burgundy_cyan
16th Dec, 2011
4.05
Just made this yesterday. I suggest more seasoning(i.e; more salt)in your white sauce(before you add it to the pasta so it mixes more evenly). Also added an extra 185g of sweetcorn and makes it more exciting to bite into some crisp sweetcorn every now and then instead of coming across one every few moutfuls of pasta. Overall a good recipe but requires tweaking here and there to suit individual taste buds.
lemoore
21st Nov, 2011
3.05
I was expecting a great family dish from all the positive reviews. It was ok but we found it rather dry - even though I had reduced the amount of pasta and kept the same amount of sauce. I added onions too, which was good. If I make it again I'll do more sauce (or less pasta because it makes a mountain) and add some garlic and mushrooms too.

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