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–+ servings
tuna pasta bake in oval baking dish with a portion taken out.

Tuna Pasta Bake - US Cups

Robyn
This creamy tuna pasta bake with sweetcorn is a budget family dinner made with simple ingredients that kids love.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner
Cuisine International
Servings 4 People
Calories 803 kcal

Equipment

  • 1 11 x 8 inch oven proof dish

Ingredients
  

  • 4 c dried pasta
  • ¼ c + 1 tablespoon butter
  • ½ c plain flour
  • 2 c milk
  • 1½ c stock or milk
  • splash Worcestershire sauce optional
  • 1 c cheddar cheese grated
  • 6½ oz tinned tuna in water or oil
  • 14 oz tinned sweetcorn
  • black pepper
  • ¼ c cheddar cheese Grated. For the top, optional

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
  • Cook the pasta in boiling water according to packet instructions less 1 minute. Drain.
  • While the pasta is cooking, make the sauce:
  • In a medium saucepan melt the butter or margarine over a medium heat. Once melted, add the flour and stir until well combined.
  • Cook for 2-3 minutes, stirring, then slowly add a little of the stock / milk, whisking with a balloon whisk in between each addition.
  • Once all the liquid has been added, cook for 4-5 minutes, whisking, until the sauce starts to thicken.
  • Take off the heat and add the Worcestershire sauce (if using), 1 c grated cheese, drained tuna and sweetcorn and season with black pepper.
  • Add the drained cooked pasta and stir to combine.
  • Tip the mixture into 11 x 8 inch oven proof dish. Sprinkle over the extra ¼ c grated cheese, if using.
  • Place in the preheated oven and cook for 30-35 minutes until golden and bubbling.
  • Leave for a couple of minutes before serving - it’s hot!

Video

Notes

Pasta – I tend to make this tuna bake with spirals or penne pasta, however you can use any dried pasta shapes in this pasta bake, from macaroni to ziti. You can even make it with smaller pasta shapes such as orzo / risoni.
Butter – you can use salted or unsalted butter, or use margarine.
Plain flour – all purpose flour
Milk – I use full fat milk as that’s the milk we always have in the fridge, but you can use half fat milk. You can also make this sauce using half milk and half homemade vegetable stock to keep the cost down.
Tinned tuna – tinned or canned tuna. Use an unflavoured tuna in water or in oil, and tuna chunks rather than tuna flakes.
Tinned sweetcorn – tinned / canned sweetcorn or frozen sweetcorn.
Worcestershire sauce – this sweet and tangy sauce is optional, but adds a unami taste to the sauce.
Cheese – grated cheddar or tasty block cheese, grated.
For a smooth, lump free sauce: add the milk a little at a time, whisking well in between each addition and use a balloon whisk to make the sauce, this really helps get rid of any lumps.
Cooking the pasta slightly less than the instructions on the packet helps you get beautifully cooked pasta rather than overcooked mushy pasta. 
When stirring the tuna into the sauce, don’t beat it in. Leave chunks of tuna rather than flakes.
Let the pasta bake cool for a few minutes before serving. It will be very hot when it first comes out of the oven!

Nutrition

Calories: 803kcalCarbohydrates: 93gProtein: 35gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 66mgSodium: 525mgPotassium: 806mgFiber: 5gSugar: 16gVitamin A: 1558IUVitamin C: 6mgCalcium: 463mgIron: 3mg
Keyword pasta bake, tuna pasta, tuna pasta bake

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