Creamy Tuna Pasta Bake

Creamy Tuna Pasta Bake

Creamy Tuna Pasta Bake – a classic meal that everyone loves – made with mostly store-cupboard ingredients!


    • 400 g (14 oz) rigatoni pasta
    • 3 tbsp butter
    • 1 onion – peeled and chopped finely
    • 40 g (⅓ cup) plain (all-purpose) flour
    • 600 ml (2 ½ cups) milk
    • 250 g (2 ½ packed cups) strong cheddar – grated
    • ¼ tsp salt
    • ¼ tsp pepper
    • 320 g (11 oz) canned tuna – albacore tuna if possible, drained and flaked
    • 330 g (11.5 oz) canned sweetcorn – drained
    • 150 g (1 cup) frozen peas
    • chopped parsley – to serve


    • Heat oven to 180C/350F (fan).
    • Boil a large pan of water, add the pasta and cook for 10 minutes.
      400 g (14 oz) rigatoni pasta
    • Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
      1 onion
    • Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in.
      3 tbsp butter,40 g (⅓ cup) plain (all-purpose) flour,600 ml (2 ½ cups) milk
  • Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in ⅔ of the cheese until melted. Season with the salt and pepper.
    250 g (2 ½ packed cups) strong cheddar,¼ tsp salt,¼ tsp pepper
  • Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, and frozen peas.
    320 g (11 oz) canned tuna,330 g (11.5 oz) canned sweetcorn,150 g (1 cup) frozen peas
  • Mix together, then sprinkle on the remaining cheese.
  • Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.
    chopped parsley