Tuna pasta bake

Prep: 10 mins Cook: 40 mins


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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  • 600g rigatoni
  • 50g butter



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

  • 50g plain flour
  • 600ml milk



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

  • 250g strong cheddar, grated



    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


    sw-eet corn

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

  • large handful chopped parsley



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


  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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Comments (130)

Raisin and Dates's picture

can you freeze this dish

Squiggleb's picture

I just made this for dinner and it was really nice. The only adaptations I made was that I halved it and added herb au provance instead of parsley. Next time I'll add peas instead of sweet corn. I also made cheesy garlic bread to go with it

gorgeous george's picture

This was fairly tasty, easy, cheap and good for a mid-week meal. I did not stick strictly to the recipe, I made some alterations;

1. I used whole-wheat fusilli instead of the listed pasta,
2. Did not add the full amount of pasta listed, instead finding approx. 550g to be the right amount as per the sauce
3. I parboiled about three handfuls of cauliflower, cut into small pieces and added to the mix
4. Also added 4 finely chopped spring onions
5. Used a mixture of white cheddar and red cheddar
6. Forgot to add parsley, and did not have any sweetcorn

I wouldn't make it a regular in the house or serve to guests or anything. Maybe adding the parsley and perhaps breadcrumbs on top of the cheese if I were to make it again. I think leftover ham would also be good in this. I just happened to have mosta the ingredients and it saved me a trip to the shops.

banditsma's picture

I have this in the oven now. I know it's appropriate to comment on recipe as written. It's not somehow in my DNA to follow a recipe to the letter. I cut back pasta to 1#. I added enough half and half and also some skim milk to the bechemel so that it wasn't too thick. Also added some nutmeg. Tasted great after adding xtra xtra sharp cheddar. Added 3 cans white albacore tuna, peas, corn, scallions, parsley to pasta before adding sauce. After mixing all together and adjusting seasonings, it needed something. So I added a couple Tbl of soy sauce. That did it! Added panko, parsley, crushed corn flakes to shredded cheese for topping and tossed it with a little olive oil. Sprinkled it over top. It smells heavenly!

niftypixie's picture

Halved the recipe for 3. Still plenty. Bit too dry for me. Completely edible, and very simple. Will probably do a version of this again but I'd make it more saucey and add an onion and other veg. Nothing massively wrong with recipe, just not for me.

MrsMesser's picture

I really enjoyed this. Overdid it with lots of dried parsley & mixed herbs along with salt n pepper and it was delicious. Whole family wolfed it down!

tomtom69692's picture

Seasoning. Not a mention of seasoning...With such a basic recipie...you're goin to need it...

joeyp110uk@googlemail.com's picture

Was ok as a basic recipe, I halved the ingredients as was just for three of us but the sauce was too thick and the result was a bit dry.

elizabethjgdavis's picture

Good recipe - perfect for me and my housemates. Easy to make and very tasty.

lucyrjones's picture

As usual, you need to tweak the quantities according to taste - the amount of pasta in this is far too much for us - but the flavours go beautifully together and it couldn't be easier to make.

natalias's picture

Made this for my usually very fussy hubby and son - and they both loved it! I add grated nutmeg to the white sauce, and vary the vegetables. Doing this for dinner tonight again!

Ann Geraldine's picture

I made this last night, although I added onion, mushrooms & peppers - absolutely delicious & highly recommended!

finbar284's picture

This is in my cooker now. We have this quite a lot. I add a tin of chopped tomatoes & nutmeg & pepper to the cheese sauce. I use half fat cheese for the sauce but put full fat and crushed cheese & onion crisps on the top. Sometimes I add peppers but usually peas & sweetcorn.

SarahBTM's picture

I am a small family too. Should I freeze after cooking or before?

eblyth94's picture

For a student who can barely cook I found this recipe super easy to follow! I was a bit anxious about the end result but was very surprised when it tasted delicious. I reduced the ingredients because I'm not feeding a family but still found that it lasted for 2 meals. I also didn't put any sweetcorn in as I'm not a fan.
Will definitely cook this again and found it cheap to make! :)

pipsipops's picture

Very tasty indeed and so easy to make. My daughter absolutely loved it. I used defrosted frozen sweetcorn instead as I didn't have any tinned and it worked fine. Will be making again soon.

Pajtard's picture

I make this very often, it's so easy to make. I normally add sweetcorn, peas and spring onion. Served with homemade potato salad. (I'm actually cooking this as I type!)

lilemz93's picture

Easy and cheap to make, I added more cheese and flour to the sauce to make it thick enough, and a fair amount of black pepper. I don't really like canned tuna but am trying to eat more protein so I made this for my family, they all loved it, so it's a good recipe.

peanutsmum's picture

We are a small family, so I make 2 and freeze one, brill for a midweek dinner.

I sometimes use peppers, peas, ham instead of tuna

sharangsharma's picture

Hi, I think adding peppers in the pasta is a mighty fine idea. And this might sound like a really dumb questions, but I just wanted to know at what time do you add the peppers?


Questions (2)

Georgiebalmir's picture

Can this be frozen?

katcurnock's picture

would it be possible to swap tuna for sardines?

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