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
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.
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
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.
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.
Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens.
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. If you like a bit of spice you can add some cayenne pepper or a pinch of paprika.
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.
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
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
Nutritional Info
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