Creamy Tuna Pasta Bake
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
6
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Calories
670 kcal
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Course
Main Course
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Cuisine
British
Creamy Tuna Pasta Bake
Description
This pasta bake begins by boiling rigatoni to just under al dente, then preparing a white sauce starting with a butter and flour roux. Milk is gradually stirred in and cooked until thickened, then seasoned with sea salt, cracked black pepper, and freshly grated nutmeg for subtle warmth. Two-thirds of the cheddar and Parmesan cheeses are added to melt into the sauce. Flaked tuna, sweet corn, peas, and chopped fresh parsley are folded in before mixing with the pasta.
The mixture is transferred to an oven dish and baked at 180°C until set and browned on top. The resulting casserole offers a creamy mouthfeel from the cheese sauce with pops of sweetness from the corn and peas and the savory presence of tuna. The rigatoni holds the sauce well, making for a filling, balanced meal.
This recipe can be frozen safely for about a month and reheated in the oven to preserve texture. Leftovers store well refrigerated for a couple of days and reheat best in an oven to maintain creaminess and crispy edges.
Ingredients
- 400 g rigatoni pasta
- 50 g butter
- 50 g all-purpose flour
- 600 ml whole milk warmed, fresh
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
- nutmeg freshly grated, generous pinch
- 125 g cheddar cheese grated, strong
- 125 g Parmesan Cheese grated
- 220 g tuna fillets drained and flaked, in jars or canned tuna chunks
- 200 g sweet corn frozen, drained
- 200 g peas frozen
- parsley chopped, fresh; handful
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
- This pasta bake freezes well in individual portions for up to one month; thaw before reheating.
- Reheat in a hot oven for 4-5 minutes to preserve the creamy and slightly crunchy texture rather than microwaving.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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