Creamy Tuna Pasta Bake
User Reviews
4.8
63 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
6
-
Calories
670 kcal
-
Course
Main Course
-
Cuisine
British
Creamy Tuna Pasta Bake
Report
If you’re looking for a simple, creamy tuna pasta bake recipe, this is the one! Absolutely easy, cheesy and loaded with veggies!
Share:
Ingredients
- 400 g rigatoni pasta
- 50 g butter
- 50 g all-purpose flour
- 600 ml fresh whole milk warmed
- Sea salt and freshly cracked black pepper to taste
- a generous pinch of freshly grated nutmeg
- 125 g strong cheddar grated
- 125 g Parmesan Cheese grated
- 220 g tuna fillets in jars (or canned tuna chunks) drained and flaked
- 200 g frozen sweetcorn drained
- 200 g frozen peas
- handful fresh parsley chopped
Add to Shopping List
Instructions
- Heat the oven to 180°C/160°C (fan) or gas mark 4.
- Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
- Look at the instructions on your pasta packaging. See how long it tells you to boil the rigatoni for, and drain the pasta three minutes before this time.
- For the white sauce, melt the butter in your saucepan and stir in the plain flour to make a “roux”, which is basically the base of the sauce.
- Once you have cooked the roux for a minute (don’t let it brown), slowly stir in 600ml of milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.
- If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.
- Turn the heat off and season with sea salt, freshly cracked black pepper and freshly grated nutmeg to taste.
- Once the white sauce is ready, stir in ⅔ of the cheddar and ⅔ of the parmesan cheese, and set the sauce aside.
- By this time, your rigatoni should be ready and super al dente.
- Drain and transfer the pasta into a large bowl, add in the tuna, sweetcorn and peas.
- Stir in ½ of the white sauce and mix until combined. You can also add some chopped parsley if you like.
- Transfer the ingredients in a 6x8 inches baking dish, and top with the remaining white sauce.
- Sprinkle the remaining cheddar and parmesan cheese on top, and your pasta is ready to hit the oven.
- Bake for around 15-20 minutes, or until the cheese on top is golden brown. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra.
Notes
- Can you freeze it?
- You can safely freeze it. I love to make a big batch store it in individual freezer-friendly containers in the freezer. They keep well for about 1 month (but usually disappear earlier than that).
- Just take care when you reheat it to stop the pasta from drying out.
- Use a single large freezer-friendly container, or use several smaller ones to protect the quality of the food.
- Can you reheat it?
- Yes, you can. I personally prefer to reheat it in a hot oven for 4-5 minutes, rather than in the microwave, as it keeps its crunchy texture much better.
- Leftover storage tips:
- Store your leftovers in an airtight container in the refrigerator. It should keep well for a couple of days.
Nutrition Information
Show Details
Calories
670kcal
(34%)
Carbohydrates
74g
(25%)
Protein
37g
(74%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
79mg
(26%)
Sodium
710mg
(30%)
Potassium
570mg
(16%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1084IU
(22%)
Vitamin C
15mg
(17%)
Calcium
539mg
(54%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 74g | 25% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 79mg | 26% |
| Sodium | 710mg | 30% |
| Potassium | 570mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 15mg | 17% |
| Calcium | 539mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
Other Recipes
You'll Also Love
