Tuna pasta bake in an oval baking dish with portion out

Tuna pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(186 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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
angelafield
23rd Mar, 2009
5.05
this tasted gorgeous, I made the bechamel sauce with a clove of garlic when I made this to serve 2 people A lovely simple tasty dish.
muggedonions
19th Mar, 2009
5.05
Easy and tastes great. The perfect dish. I got my cooking confidence and experience doing this one over the years for friends and family. A beginners must!
tracylove
17th Mar, 2009
5.05
This is a real favourite in our family i've made it several times now and have made it using celery inplace of the sweetcorn and have added chopped bacon for even more flavour, yum yum !!
soniarich
12th Mar, 2009
Suggestion for Janet who is unable to print the ingredients ..... write them down!!!
emmyloug
8th Mar, 2009
This has become a firm favourite as it's so quick and easy to do whilst still being tasty and filling. There's only two of us so I halved the recipe and also added some chopped red onion for a bit more oomph. This gave us two hearty portions for an evening meal with a good portion left for my lunch the next day. Yum!
galajsa
3rd Mar, 2009
Hi I made this recipe last week it was great although i changed some of the ing. I added onion & tiger prwns also I added some chili to spice it up. I left out the sweet corn It was delicious. :) Everyone liked it!
renomate
1st Mar, 2009
3.05
Good comfort food when you cant be bothered to do anything special, typical student food.
Frantic Flapjack
27th Feb, 2009
3.05
Okay for a midweek supper but nothing special.
janetwynne
23rd Feb, 2009
I have tried printing this recipe and three for purple sprouting broccoli but the ingredients do not get printed - any suggestions thanks
nataliadale
20th Feb, 2009
This recipe worked well and tasted delicious - will definitely be a firm favourite during the week. Great idea about adding peas, will try that next time.

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.
Want to receive regular food and recipe web notifications from us?