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Easy Cheesy Tuna Pasta Bake

April 20, 2020 by Lucy Parissi Leave a Comment

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This Easy Cheesy Tuna Pasta Bake uses mostly store cupboard ingredients. Quick, delicious and a true family favourite! See variation for a Slimming Friendly version too.

You will also love… my Stroganoff Pasta Bake

Close up on cheesy tuna pasta bake

Canned tuna is definitely having its moment in the spotlight right now… it was even trending on Twitter the other day. Sign o’ the times…

I for one have always loved tuna, and usually have a few tins in my pantry for salads and quick pasta dishes like this one.

Unlike my tomato-based healthy tuna pasta bake, this one is unashamedly creamy and cheesy – pure comfort food for stressful times.

Cheesy tuna paste bake in a roasting dish garnished with chopped parsley

Tuna Pasta Ingredients

The good news is that you probably have all the ingredients for this already. The even better news is that if you are missing something you can easily substitute it for another pantry item.

  • Canned tuna – ideally line caught tuna steak in either brine or oil. Albacore tuna in oil is by far the tastiest option but also a bit pricier. Use what you can find – this pasta bake will be yummy no matter what!
  • Butter, flour, milk and cheese to make a creamy cheese sauce. I used strong grated cheddar cheese (mature or vintage cheddar)
  • Mustard and garlic powder to flavour the sauce. You can also use English or Dijon mustard and a little grated nutmeg
  • Leeks and mushrooms – for some added veggie goodness. If you haven’t got these (or don’t like them) you can leave them out or replace them with tinned sweetcorn or steamed broccoli.
  • Rigatoni or penne pasta – of any small shape including macaroni, farfalle, fusilli etc. Choose something that the sauce can cling to!
  • Flat leaf parsley – if you have it 
tuna pasta bake straight from the oven

HOW TO MAKE TUNA PASTA BAKE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the cheese sauce. Heat the butter in a large pan over medium heat until melted.

melting butter in a pan

Stir in the flour, whisking continuously, until you make a paste (this is called a roux). Don’t allow this to brown, keep an eye on it.

stirring flour into melted butter to make a roux for cheese sauce

Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens.

adding milk to roux to make a cheese sauce in a pan

Keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the white sauce is smooth and glossy.

making cheese sauce in a pan

Take the pan off the heat. Stir in the mustard, garlic powder, nutmeg if using and salt. If you like a bit of spice you can add some cayenne pepper or a pinch of paprika.

flavouring cheese sauce with mustard

Add the grated cheese and stir it into the sauce until it melts. Have a taste and adjust the seasoning if needed.

stirring grated cheese into white sauce in a pan

Preheat the oven to 180C (350F). Cook the pasta in plenty of salted water according to pack instructions. Set a timer to cook till al dente (=with a bit of a bite to it) you don’t want limp overcooked pasta. Drain well.

Mist a large pan with cooking spray and sauté the leeks and mushrooms for five minutes, stirring, until softened. Stir in the minced garlic and cook for another two minutes.

pan frying leeks and mushrooms in a pot

Add the softened vegetables to the pasta and mix together.

Stir in the tuna, half of the chopped parsley and a couple of ladlefuls of the cheese sauce.

stirring tinned tuna into pasta

Transfer to a large ovenproof baking dish and spread out. Pour the remaining cheese sauce over the whole dish. Season with pepper and add a little grated cheese over the top.

adding grated cheese to tuna pasta bake ready for the oven

Bake for 20-25 minutes or until the cheese is bubbling and golden brown in spots. Cool slightly before serving garnished with more chopped parsley.

What can I use instead of tuna?

You can replace the tuna with canned salmon or crab meat. You can also use shredded chicken or leftover roast chicken.

LOVE YOUR LEFTOVERS 

Your tuna pasta will keep for a couple of days in the fridge. Reheat in the oven or in a pan, adding a little milk if needed.

CAN YOU FREEZE TUNA PASTA BAKE?

You can freeze the assembled dish, before it is baked. Leave to cool completely first, cover with a layer of cling film and then a layer of foil, label and freeze for up to three months. Cook directly from frozen as per instructions.

SLIMMING WORLD TUNA PASTA

This recipe is quite calorific but you CAN make it lighter. Replace the butter for a reduced fat spread (such as Flora Light) and use skimmed milk and reduced fat cheese to make the sauce.

The recipe will use some of your allowance for milk and cheese and works out at approximately 4 syns per portion for the Flora and flour.

Have you made my Tuna Pasta Bake recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Cheesy Tuna Pasta Bake

Lucy Parissi | Supergolden Bakes
This Creamy Cheesy Tuna Pasta Bake uses mostly store cupboard ingredients. Quick, easy and a true family favourite! See variation for a Slimming Friendly version too.
4.92 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Cheesy Tuna Pasta Bake, Creamy Tuna Pasta Bake Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 40 minutes
Servings: 6
Calories: 472kcal

Ingredients

  • 400 g (14oz) rigatoni pasta
  • 3 tbsp butter
  • 3 tbsp flour (plain/all purpose)
  • 600 ml (2 ½ cups) milk
  • 180 g (2 cups) cheddar, grated plus extra for topping
  • 1 tsp mustard powder or Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp salt
  • Pinch freshly grated nutmeg , optional
  • 2 large leeks , white parts only, finely diced
  • 200 g (7oz) mushrooms, sliced
  • 320 g (11oz) canned tuna steak, drained
  • Large handful fresh parsley , chopped, divided
  • Salt and pepper , to season

Instructions

  • Make the cheese sauce. Heat the butter in a large pan over medium heat until melted.
  • Stir in the flour, stirring continuously, until you make a paste (called a roux). Don't let the roux brown, keep stirring.
  • Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens.
  • Working quickly, keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the white sauce is smooth and glossy.
  • Take the pan off the heat. Stir in the mustard, garlic powder, nutmeg if using and salt.
  • Add the grated cheese and stir it into the sauce until it melts. Have a taste and adjust the seasoning if needed.
  • Preheat the oven to 180C (350F). Cook the pasta in plenty of salted water according to pack instructions. Set a timer to cook till al dente (with a bit of a bite to it) you don’t want limp overcooked pasta. Drain well.
  • Mist a large pan with cooking spray and sauté the leeks and mushrooms for five minutes, stirring, until softened. Stir in the minced garlic and cook for another two minutes.
  • Add the softened vegetables to the pasta and mix together.
  • Stir in the tuna, half of the chopped parsley and a couple of ladlefuls of the cheese sauce.
  • Transfer to a large ovenproof baking dish and spread out. Pour the remaining cheese sauce over the whole dish. Season with pepper and add a little grated cheese over the top.
  • Bake for 20-25 minutes or until the cheese is bubbling and golden brown in spots. Cool slightly before serving garnished with more chopped parsley.

Video

Notes

LOVE YOUR LEFTOVERS 
Your tuna pasta will keep for a couple of days in the fridge. Reheat in the oven or in a pan, adding a little milk if needed.
CAN YOU FREEZE TUNA PASTA BAKE?
You can freeze the assembled dish, before it is baked. Leave to cool completely first, cover with a layer of cling film and then a layer of foil, label and freeze for up to three months. Cook directly from frozen.
SLIMMING WORLD TUNA PASTA
This recipe is quite calorific but you CAN make it lighter. Replace the butter for a reduced fat spread (such as Flora Light) and use skimmed milk and reduced fat cheese to make the sauce. The recipe will use some of your allowance for milk and cheese and works out at approximately 4 syns per portion for the Flora and flour.

Nutritional Info

Calories: 472kcal | Carbohydrates: 64g | Protein: 32g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 807mg | Potassium: 585mg | Fiber: 3g | Sugar: 9g | Vitamin A: 966IU | Vitamin C: 4mg | Calcium: 289mg | Iron: 3mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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