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Tuna pasta bake

• Lulu Grimes

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Serves 6

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.3 out of 5.356 ratingsRate

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

Nut-free

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Lulu's tips for the best tuna pasta bake:

• Tubular pasta works best in bakes. Instead of rigatoni, you could use penne or macaroni instead.
• My top tip is to avoid overcooking the pasta before it goes into the oven. I like to keep it just al dente, as it will continue to cook in the sauce and stay tender once baked.
• This recipe lends well to using up any vegetables you have in the fridge. I'll often stir in peas, spinach or broccoli as well as the sweetcorn before baking to add extra colour and make the dish go a little further.
• For a crisp golden topping, you could mix the cheese with a handful of breadcrumbs before scattering it over the pasta.
• If I'm getting ahead, I'll assemble the pasta bake earlier in the day and keep it covered in the fridge until I'm ready to cook. It's an easy option for busy evenings or when you're entertaining.

Ingredients

Nutrition

Units:

MetricUS

• 600g/1lb 5oz rigatoni

• 50g/2oz butter

• 50g/2oz plain flour

• 600ml/1 pint milk

• 250g/9oz 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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Nutrition: per serving

• kcal765

• fat28g

• saturates16g

• carbs89g

• sugars10g

  low

• fibre6.01g

  high

• protein37g

• salt1.34g

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Method

• step 1

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

• step 2

  Boil 600g/1lb 5oz rigatoni for 2 mins less time than stated on the pack.

• step 3

  To make the sauce, melt 50g/2oz butter in a saucepan and stir in 50g plain flour.

• step 4

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

• step 5

  Remove from the heat and stir in all but a handful of the 250g/9oz grated cheddar.

• step 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.

• step 7

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

• step 8

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

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

Recipe from Good Food magazine, March 2009

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A star rating of 4.3 out of 5.356 ratings

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