Tuna & sundried tomato pasta bake

Tuna & sundried tomato pasta bake

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(38 ratings)

Prep: 10 mins Cook: 15 mins


Serves 6

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal813
  • fat38g
  • saturates22g
  • carbs78g
  • sugars17g
  • fibre9g
  • protein33g
  • salt1g
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  • 500g dried rigatoni (or any other short pasta)
  • 2 x 400g cans chopped tomatoes
  • 4 thyme sprigs, leaves only
  • 300ml double cream
  • 280g jar sundried tomatoes, drained and quartered
  • 198g can no-added-salt sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 3 x 120g cans tuna in spring water, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 100g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.

  2. Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.

  3. Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

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Comments, questions and tips

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Dawn Holland's picture
Dawn Holland
7th Apr, 2020
Loved this. My teenager can manage it too. Night off for me then
20th Mar, 2020
Not sure this should be listed as aStorecupboard meal given the very short shelf life of cream.
Jennifer Jones's picture
Jennifer Jones
15th Sep, 2018
This was dry and uninteresting. There are many better recipes than this one.
Carl Lilley's picture
Carl Lilley
5th Sep, 2018
I added 2 cloves of garlic, and used mixed herbs. I am not normally a lover of these sundried tomatoes, but in this dish they work. Very tasty and would feed 5 well.
19th May, 2018
Disappointing and boring. Made exactly as instructed but won't be making again!
24th Oct, 2017
I have made this dish twice now following the recipe apart from using dried Italian herb mix rather than thyme leaves. The family really loved it. I think it needs the cream - it makes it just a bit special and is not too much over 6 portions. I'm going to try freezing some this time.
8th Aug, 2017
Put some garlic and spices in and mozzarella on top!! So nice.
4th Apr, 2017
So easy to put together and Delicious Thank you
Frantic Flapjack
17th Nov, 2016
Good supper dish. I used creme fraiche instead of cream. I disagree with the previous post though. This dish serves 6 people and 300ml of double cream is 50ml per portion which isn't going to do any damage. It's cheap carb overload which is the danger in overweight Britain.
R knight
11th Nov, 2016
Really enjoyed by the family, quick and easy. Followed the recepie will be making this one again.


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