Tuna pasta bake in an oval baking dish with portion out

Tuna pasta bake

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(187 ratings)

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

  • 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.

  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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8th Dec, 2016
Yummy! Really quick to make. I only use half the pasta and low fat cheese, any more and I think it would be too carb heavy and rich. I also put frozen sliced peppers with the pasta to cook and use 3 tins of tuna for extra protein.
Raisin and Dates
2nd Oct, 2016
can you freeze this dish
26th May, 2016
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
24th May, 2016
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.
4th Oct, 2015
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!
21st Sep, 2015
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.
16th Aug, 2015
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!
10th Mar, 2015
Seasoning. Not a mention of seasoning...With such a basic recipie...you're goin to need it...
16th Jan, 2015
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.
4th Oct, 2014
Good recipe - perfect for me and my housemates. Easy to make and very tasty.


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