Tuna pasta bake is the ultimate comfort food, combining tender pasta, hearty tuna, and a creamy, cheesy sauce baked to perfection. Budget-friendly, and packed with goodness. Perfect for busy weeknights and hungry ones. What makes tuna pasta bake even better is its versatility. Customize it to suit your taste by adding extra vegetables like spinach, peas, or bell peppers for a boost of nutrients, or sprinkle breadcrumbs on top for a crispy, golden crust. Whether you’re feeding a crowd or prepping meals for the week, this dish is as adaptable as it is satisfying.
Ingredients
- 1 tin Tuna in spring water
- 250g Rigatoni
- 25g butter
- 1 tin Sweet Corn
- 25g plain flour
- 200ml milk
- 150g Strong Cheddar, grated
- Bunch of fresh parsley
- Nutmeg finely grated on top
- salt & pepper
Instructions
- Boil rigatoni for 5- 10 mins and drain
- Add a can tuna and a can of sweetcorn A handful finely chopped parsley
- To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
- Cook for 1 min, then stir in 200ml milk to make a thick white sauce.
- Remove from the heat and stir in all but a handful of the 100g grated cheddar.
- Drain the pasta, mix with the white sauce, season with salt & pepper
- Transfer to a baking dish and top with 50g grated cheddar.
- Bake for 15-20 mins until the cheese on top is golden and starting to brown.
- Use the fine grating part of garter to finish with a flourish of nutmeg.