Easy Cheesy Tuna Pasta Bake
, Updated Sep 25, 2025
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This Cheesy Tuna Pasta Bake is the perfect mix of family-friendly and pantry-friendly, using mostly cupboard ingredients. Quick, delicious and even Slimming World friendly with a few easy tweaks.
You will also love… my Stroganoff Pasta Bake
I always keep a few tins of tuna in my pantry — but not just for salads. This Easy Cheesy Tuna Pasta Bake turns that humble can into something gloriously comforting. Think creamy sauce, eyes-closing cheesiest moments, and a one-dish dinner your family will ask you to make again.
Whether you’re whipping this up on a school night or making it to use up leftovers, it’s flexible, forgiving, and gloriously cheesy. 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 This Tuna Pasta Bake 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.
Cook the pasta
- Preheat the oven to 350°F(180°C). 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.
Assemble and bake
- 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.
Your Questions Answered
- 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.
- What cheese works best? Cheddar for flavor, mozzarella for melt, Parmesan for sharpness. Mix and match!
- Can I make this ahead? Yes! Assemble up to the baking step, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time.
- How long does this keep? 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 I freeze it? 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.
- Is this recipe Slimming World friendly? 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. One serving will use some of your allowance for milk and cheese and works out at approximately 4 syns per portion.
This Tuna Pasta Bake recipe is the perfect mix of pantry-friendly and family-friendly. If you give it a try please leave a comment and rating below, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Cheesy Tuna Pasta Bake
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.
Video
Equipment
Ingredients
- 3 tbsp butter
- 3 tbsp flour (plain/all purpose)
- 2 ½ cups (600ml) milk
- 1 tsp mustard powder or Dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- pinch freshly grated nutmeg , optional
- 2 cups (180g) cheddar grated plus extra for topping
- 14 oz (400g) rigatoni pasta or your choice of pasta
- 2 large leeks , white parts only, finely diced
- 1 cup (200g) mushrooms , sliced
- 11 oz (340h) canned tuna steak , drained
- 2 tbsp 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.3 tbsp butter
- Stir in the flour, stirring continuously, until you make a paste (called a roux). Don't let the roux brown, keep stirring.3 tbsp flour
- Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens.2 ½ cups (600ml) milk
- 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.1 tsp mustard powder, 1 tsp garlic powder, 1 tsp salt, pinch freshly grated nutmeg
- Add the grated cheese and stir it into the sauce until it melts. Have a taste and adjust the seasoning if needed.2 cups (180g) cheddar, salt and pepper
- 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.14 oz (400g) rigatoni pasta
- 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.2 large leeks, 1 cup (200g) mushrooms
- Stir in the tuna, half of the chopped parsley and a couple of ladlefuls of the cheese sauce.11 oz (340h) canned tuna steak, 2 tbsp fresh parsley
- 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.
Notes
- 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.
- 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.
- For a slimming friendly version, replace the butter for a reduced fat spreadand 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.
Nutrition
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
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Thank you so much for putting the amount of ingredient after instructions so I don’t have to go back and forth. EVERYTIME I follow a recipe I’m always thinking this would be so nice.
You are so welcome Mary 🙂