Creamy Tuna Pasta Bake – tuna with pasta, peas and sweetcorn in a lovely creamy, cheesy sauce. An easy, family-friendly meal made mostly from storecupboard ingredients.
Table of Contents
- 📋 What do we need?
- Recipe Tip
- 🍽️ What to serve it with
- 📺 Watch how to make it
- Creamy Tuna Pasta Bake Recipe
- 🍲 More fantastic Pasta Bakes
There’s something comforting about a baked pasta dish: creamy sauce, melted cheese and an easy, filling meal the whole family will enjoy.
📋 What do we need?
This recipe is a storecupboard winner: pasta, canned tuna, sweetcorn and frozen peas combine with a simple cheese sauce made from milk, butter, flour and strong cheddar. It’s economical, quick to assemble and very satisfying.
Recipe Tip
- Choose albacore tuna if available — it has a firmer, creamier texture. Tuna packed in oil usually gives better flavour (drain before using), but tuna in water or brine also works fine.
🍽️ What to serve it with
- Parmesan carrot fries or oven-baked potato fries
- Homemade garlic bread
- A crisp green salad
📺 Watch how to make it
Full recipe and step-by-step instructions are in the recipe card below.
Creamy Tuna Pasta Bake
10
45
55
6 servings
Dinner
British, Italian
Ingredients
- 400 g (14 oz) rigatoni pasta
- 3 tbsp butter
- 1 onion, peeled and finely chopped
- 40 g (1/3 cup) plain (all-purpose) flour
- 600 ml (2 1/2 cups) milk
- 250 g (2 1/2 packed cups) strong cheddar, grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 320 g (11 oz) canned tuna, drained and flaked (albacore if possible)
- 330 g (11.5 oz) canned sweetcorn, drained
- 150 g (1 cup) frozen peas
- Chopped parsley, to serve
Instructions
- Heat the oven to 180°C/350°F (fan).
- Bring a large pan of salted water to the boil, add the pasta and cook for about 10 minutes until nearly al dente.
- While the pasta cooks, melt the butter in a saucepan. Add the chopped onion and cook gently for 6–8 minutes until very soft.
- Increase the heat to medium, stir in the flour and cook for 1–2 minutes. Gradually add the milk, stirring constantly until the sauce is smooth and starts to thicken.
- Remove from the heat and stir in two-thirds of the grated cheddar until melted. Season the sauce with salt and pepper.
- Drain the pasta and transfer it to a 20 x 30 cm (8 x 12 in) baking dish. Pour over the white sauce, then add the flaked tuna, drained sweetcorn and frozen peas. Mix gently to combine.
- Sprinkle the remaining cheese evenly over the top.
- Bake for 15–20 minutes until the cheese is golden and bubbling. Scatter with chopped parsley and serve immediately.
Notes
Make ahead: Assemble the dish, sprinkle with cheese but don’t bake. Cover and refrigerate for up to two days. Remove from the fridge about an hour before cooking to take the chill off. Bake covered at 190°C/375°F for 10 minutes, then uncover and bake for 20–25 minutes until piping hot in the center.
Freeze: Assemble the dish, top with cheese (do not bake), cover and freeze. Defrost overnight in the refrigerator, bring to room temperature for an hour, then bake covered at 190°C/375°F for 10 minutes and uncovered for 20–25 minutes. Ensure it’s hot in the middle before serving.
Pasta shapes: Rigatoni is used here, but large shapes such as shells, fusilli, spiralli or penne work well.
Nutrition info: Shown per serving (recipe serves 6) and is an approximation.
Nutrition
Carbohydrates: 66 g |
Protein: 40 g |
Fat: 28 g |
Saturated Fat: 15 g |
Cholesterol: 78 mg |
Sodium: 547 mg |
Fiber: 3 g |
Sugar: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Leave a comment below!
This post was first published in Feb 2016 and updated in May 2021 with new photos, video and FAQs.
🍲 More fantastic Pasta Bakes
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Seasonal & Holiday
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