Cheesy Tuna Pasta Bake

4.87 from 15 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Keyword: Cheesy Tuna Pasta Bake

Servings:

Calories: 472kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Vegetable chopper

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.

Video

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