Tuna pasta bake
Chef DefneKitchen Studio chef · October 14, 2026Rigatoni, tuna and sweetcorn baked in a cheddar white sauce, made mostly from storecupboard staples. An inexpensive supper that is easy to put together.
Calories are an AI estimate, for information only.
Ingredients · 8
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- Rigatoni600 g
- Butter50 g
- Plain flour50 g
- Milk600 ml
- Strong cheddarGrated250 g
- Tuna steak in spring water (canned)Drained2
- Sweetcorn (canned)Drained330 g
- ParsleyChopped
Method · 6 steps
- 1
Heat the oven to 180°C (160°C fan).
- 2
Cook the 600g rigatoni in boiling water for 2 mins less than the pack says.
- 3
Start the sauce by melting 50g butter in a saucepan, then stir in 50g plain flour and cook for 1 min. Gradually stir in 600ml milk until you have a thick white sauce.
- 4
Take the pan off the heat and stir in the cheddar (250g, grated), keeping back a handful for the top.
- 5
Drain the pasta and combine it with the white sauce, the two 160g cans of drained tuna and the drained 330g can of sweetcorn. Add the parsley (a large handful, chopped) and season well.
- 6
Pour into a baking dish and sprinkle the remaining cheddar over the top. Cook in the oven for 15-20 mins, or until the cheesy topping is golden and just beginning to brown.
