Tuna pasta bake in an oval baking dish with portion out

Tuna pasta bake

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(225 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 a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 600ml milk

    Milk

    mill-k

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

  • 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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raphy
28th Jun, 2020
4.05
I scrolled through the comments before cooking it, so made more sauce, as people recommended .I'm glad I did, as there wouldn't have been enough otherwise. Other than that, it was delicious and very easy!
Sue R's picture
Sue R
7th May, 2020
4.05
Having looked at other reviews I did my own version. I used Trofie pasta (that being the nearest I had in my cupboard to Penne pasta... I like it better anyway because it is a little smaller). so, for 2 people I used 150g Trofie Pasta 25 g butter 25 g plain flour 300 ml milk 125 g mature cheddar cheese a good 1/2 teaspoon mustard powder Salt and black pepper Then I followed the recipe and it was delicious! Just make sure you taste the cheese sauce first to get the seasoning to your taste.
Hollie Catt
1st May, 2020
5.05
Brilliant recipe - easy and a good batch to make. I would recommend REDUCING the amount of pasta by 50g or so. As long as you season when mentioned in the recipe, turns out perfectly. Will be making regularly.
ika.thiran
30th Apr, 2020
3.05
Looking at past comments I could tell this was going to be a very bland pasta bake. I therefore added roasted peppers and dry chillies along with alot of seasoning eg: black pepper , Italian herbs and onion salt. ALSO BEST TO USE HALF THE AMOUNT OF PASTA OR DOUBLE AMOUNT OF SAUCE AS PER PREVIOUS COMMENTS. Turned out amazing !!
Michael Fradgley's picture
Michael Fradgley
19th Apr, 2020
2.05
Sadly, this recipe is out of cinq. You need to either half the quantity of pasta or double the amount of sauce. Results of the bake after following every detail were very dry indeed.
helsi65
17th Apr, 2020
5.05
To save time, I used a shop bought ready made cheese sauce and replaced the rigatoni with penne pasta, it was so tasty all the family loved it. Cheap, easy and tasty
dijoxc's picture
dijoxc
6th Apr, 2020
5.05
Super easy and super tasty. I added some broccoli, cut into small pieces and cooked with the pasta. We don’t eat huge amount of pasta so reduced the quantity and slightly increased sauce. Other than that, followed recipe and it was a gorgeous supper. You really should try it!
christinem3020
22nd Mar, 2020
4.05
This is a great basic recipe, however instead of making a white sauce I used a tin of condensed mushroom soup and added milk to make enough sauce then some seasoning to taste. Condensed chicken soup might be good too.
Sarah Reading's picture
Sarah Reading
19th Feb, 2020
4.05
I've made this 2 or 3 times in the pasta and struggled to get the sauce a good thickness, I would agree with another lady on here that you have to stir continuously for a good 15-20 minutes for it to thicken up properly, lots of seasoning too, definitely a success this time. Very tasty.
maggiebleksley's picture
maggiebleksley
31st Dec, 2019
5.05
This is a good recipe, but I think no.4 of the method should give more details of making a thick white sauce, i.e. bringing to the boil and stirring continuously. This may be obvious to most of us, but, looking at the comments, some people don't seem to realise you have to do this. Everybody has to learn sometime. As for blandness, it tells you to season, so if it's too bland, you didn't put enough seasoning in. I added a fish stock cube to the sauce.

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!
ika.thiran
30th Apr, 2020
3.05
You are right ! I did most of what you mentioned and it worked !
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