Creamy Tuna Pasta Bake

Creamy Tuna Pasta Bake – tuna with pasta, peas and sweetcorn in a a lovely creamy, cheesy sauce. It’s an easy meal that everyone loves – made with mostly store-cupboard ingredients!

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• 📋 What do we need?
• 📺 Watch how to make it
• 🍽️ What to serve it with
• 🍲 More fantastic Pasta Bakes
• Creamy Tuna Pasta Bake
• 💬 Reviews

There’s something about a pasta bake that just seems to make everyone so happy. Possibly the promise of a luxuriously filling meal, topped with cheese and oozing with some kind of sauce 😍.

📋 What do we need?

This creamy tuna pasta bake is a store cupboard saviour. Pasta, sweetcorn, tuna fish – all make up the bulk of the meal. Frozen peas are a great addition too – but you can use canned or fresh if you like.

Apart from that, we’re really just talking milk, cheese and a bit of butter from the fridge.

👩‍🍳PRO TIP Use albacore tuna if you can – it has a lovely creamy-meaty taste. If you haven’t got it, don’t worry, regular tuna works great too.
I would always suggest using tuna fish in oil (drain it before adding to the dish) as it has more flavour and a richer texture. However, you can use tuna in water or brine if you prefer.

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4.84 from 60 votes

Creamy Tuna Pasta Bake

By Nicky Corbishley

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

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: British, Italian

Ingredients

• ▢ 400 g (14 oz) rigatoni pasta
• ▢ 3 tbsp butter
• ▢ 1 onion peeled and chopped finely
• ▢ 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
• ▢ 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

Instructions 

• 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 (1/3 cup) plain (all-purpose) flour, 600 ml (2 1/2 cups) milk
• Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
  250 g (2 1/2 packed cups) strong cheddar, 1/4 tsp salt, 1/4 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

Video

Notes

Can you make it ahead?

Yes, make up the dish and sprinkle with the cheese (but don’t bake in the oven). Cover and refrigerate for up to two days.

Take out of the refrigerator an hour before you want to cook it, to take the chill off the dish (and to help prevent cold spots upon heating) then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check that it’s piping hot in the middle before serving.

Can you freeze it?

Yes, make up the dish and sprinkle with the cheese (but don’t bake in the oven). Cover and freeze.

Defrost in the refrigerator overnight. Take out of the refrigerator an hour before you want to cook it, to take the chill off, then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check that it’s piping hot in the middle before serving.

Which pasta shapes?

I used rigatoni, but any large pasta shapes will work. spiralli, shells, fusilli and penne are all good options.

Nutrition info is for one serving of this recipe (this recipe serves 6).

Nutrition

Calories: 690kcal | Carbohydrates: 66g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 547mg | Potassium: 528mg | Fiber: 3g | Sugar: 9g | Vitamin A: 990IU | Vitamin C: 11.4mg | Calcium: 447mg | Iron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

This post was first published in Feb 2016. Updated in May 2021 with new photos, video and FAQs.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.