Tuna pasta bake in an oval baking dish with portion out

Tuna pasta bake

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(186 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 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.

  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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17th Mar, 2014
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.
5th Feb, 2014
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’s menu’s's picture
Ann’s menu’s
5th Feb, 2014
I made this last night, although I added onion, mushrooms & peppers - absolutely delicious & highly recommended!
6th Jan, 2014
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.
9th Dec, 2013
I am a small family too. Should I freeze after cooking or before?
18th Nov, 2013
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! :)
21st Oct, 2013
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.
21st Aug, 2013
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
10th Jul, 2013
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.
25th May, 2013
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


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