Tuna pasta bake

Tuna pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(114 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
lizita
13th Nov, 2011
4.05
This makes an absolute mountain of food! I halved the recipe to make 3 portions but it easily made 4 portions. For those finding it a bit bland I'd recommend adding another tin of tuna and adding plenty of seasoning to the sauce.
whitefox1
7th Nov, 2011
Can you freeze half for later?
claymore1971
22nd Oct, 2011
4.05
Made this for my family tonight. Knew full well it was too much for dinner alone so the kids know already what's coming for lunch/dinner tomorrow lol. Found it a little bland following the stock list but didn't want to make things too complicated with having to concentrate on the white sauce element as it was my first attempt at one. Yes go ahead groan if you must but I'm blessed to share my life with a very accomplished cook who prefers to use me a her KP so I don't often get to try stuff out. I seasoned the dish once I layed it out on the baking tray but found there was way too little spare cheese to achieve the crusty topping I had hoped for :-< but that said it went down a treat. I seasoned again my own portion and added a good splash of common or garden bottled lemon juice and that gave it a real lift. We are careful about carbs but every once in a while I can see this being dusted off and tweeked. Thanks BBCGF.
2ndratemind
2nd Oct, 2011
Tuna and sweetcorn is a great mix. So is tuna and asparagus. So is tuna and red kidney beans. And so is tuna and broccoli. An onion never goes amiss, and garlic always helps. Ring the changes around these, and you have a recipe for life. And that's without supplementing the seafood with whatever's locally in season. A great recipe, easily adapted. Grats, BBC good food. Best, 2RM.
john1box
14th Sep, 2011
Janet who could not print ingrediants go to file on browser and ondrop down click print preview you should then be able to print all
galway
5th Sep, 2011
3.05
This was ok, but a bit bland. Peas and mushrooms were a nice addition.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.