Feed your friends and family the classic Tuna Bake,it’s budget friendly and an ideal mid-week supper. Jazz it up by serving with a crisp green salad and garlic bread.
Tuna Pasta Bake
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Votes: 1
Rating: 5
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Servings Prep Time
6People 10minutes
Cook Time Passive Time
40minutes 3minutes
Servings Prep Time
6People 10minutes
Cook Time Passive Time
40minutes 3minutes
Tuna Pasta Bake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
6People 10minutes
Cook Time Passive Time
40minutes 3minutes
Servings Prep Time
6People 10minutes
Cook Time Passive Time
40minutes 3minutes
Ingredients
Main
  • 600g Rigatoni
  • 50g Butter
  • 50g Plain Flour
  • 600ml Milk
  • 1tsp Mustard(optional)
  • 250g Strong Cheddergrated
  • 320g Canned Tunadrained
  • 330g Canned Sweetcorndrained
  • 20g Parsleychopped
Seasoning
  • Salt & Pepper
Servings: People
Units:
Instructions
  1. Preheat the oven to 180oc.
  2. Cook the pasta in a large pot of salted boiling water for 10 minutes.
  3. Whilst the pasta is cooking make the sauce by melting the butter in a pan. Add the flour, stirring continuously and cook for approximately 2 minutes. Pour in the milk and stir frequently until the sauce thickens, this should take approximately 5 minutes. Remove from the heat and stir in the mustard, if using, and 200g of the grated cheese.
  4. Drain the pasta and stir in the sauce, tuna and parsley, season with salt and pepper.
  5. Transfer to an ovenproof dish and top with the remaining cheese.
  6. Bake in the oven for 15-20 minutes until golden.
  7. Serve with a crisp salad and garlic bread.
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