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Tuna Pasta Bake in a rectangular glass casserole dish of tuna pasta bake with melted cheese on top.
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5 from 1 vote

Tuna Pasta Bake

Tuna Pasta Bake is a wonderful combination of cheese sauce, pasta and tuna, with some grated carrot and sweetcorn providing the vegetable element.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Supper
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

Cheese Sauce

Using:

  • ¾ litre milk
  • 75 g butter
  • 75 g flour
  • 150 g strong Cheddar cheese
  • 1 teaspoon mustard powder (5ml)
  • grated nutmeg
  • salt and pepper

For the Tuna Past Bake

  • 200 g wholewheat pasta spirals, or whatever you have
  • 3 carrots
  • 320 g canned tuna, 2 medium cans
  • 340 g canned sweetcorn
  • 25-50 g grated cheese to finish

Equipment

2–2.5-litre/4-pint ovenproof pie dish

Instructions

Preparation

  • Put the pasta on to cook according to the packet, but slightly undercook
  • Peel and grate the carrots
  • Drain the tuna and sweetcorn into a colander
  • Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F

For the Tuna Pasta Bake:

  • Make the cheese sauce (see Foolproof Cheese Sauce for details) or gently heat the sauce if made earlier
  • Add the drained tuna, grated carrot and sweetcorn and mix well. Add the cooked pasta and stir gently to combine - you don't want to break up the pasta
  • Turn into a casserole or gratin dish. Sprinkle with grated cheese
  • Cook for 30 minutes until the cheese is beginning to brown
    If the cheese sauce is not hot when you put the Tuna Pasta Bake into the oven, cook for an additional 10-15 minutes
    Leaving it for up to an extra 20 minutes won't hurt
  • If time, let it stand for 15 minutes.

Notes

Everyday Cooks tip:

  • TPB freezes well and can be reheated in the microwave or the oven
  • Add more vegetables such as tiny florets of broccoli or cauliflower if you like