No image available
Member recipe

Tuna Pasta Bake

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 20 minutes Cook: 30 minutes

Skill level



Serves 2

Fantastic, tasty, homely food that is always delicious.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.



  • 1 pint semi-skimmed milk
  • 2oz corn flour
  • 2oz butter
  • salt and pepper to season
  • 1 large or 2 small tins tuna
  • 150g penne pasta


  • 2oz bread crumbs
  • 2oz grated cheese


  1. Melt butter in a saucepan, add flour, salt and pepper. Stir well over a low heat and form a smooth paste.

  2. Gradually add the milk, continually stirring, until smooth and runny.

  3. Raise the heat and bring to the boil, stirring constantly, making sure that you cover the bottom of the pan to stop any sticking.

  4. When it reaches boiling point, lower the temperature and simmer gently for a couple of mins. Cover and set aside.

  5. In a large pan of boiling water, add the pasta and cook for recommended time (see packet). Drain well and place back in saucepan.

  6. Pour sauce over pasta and mix well.

  7. Drain the tinned tuna and mix gently into the pasta and sauce.

  8. Spoon the mixture into an ovenproof dish and sprinkle topping. Bake at 190 degrees Celsius to heat through and brown the top.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
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.