Creamy Tuna & Sweetcorn Pasta Bake

5 from 1 vote

Creamy Tuna & Sweetcorn Pasta Bake

Tuck into this comforting Creamy Tuna & Sweetcorn Pasta Bake. This kid-approved classic sees tuna, pasta and sweetcorn smothered in a deliciously creamy sauce, perfect for a cosy midweek dinner!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: British, Italian

Allergen: Dairy, Fish, Gluten

Free From: EGG FREE, NUT FREE

Servings: servings

Calories: 787kcal

Author: Lauren Woodger

Equipment

Ingredients

300 g (10.5 oz) rigatoni pasta can be substituted for gluten free
220 g (7.5 oz) canned tuna drained (2 tins)
150 g (7 oz) sweetcorn
200 g ( 7 oz) cheese - grated can be substituted for dairy free cheese
50 g ( 1.5 oz) butter can be substituted for dairy free spread
50 g ( 1.5 oz) plain flour can be substituted for gluten-free flour
500 ml ( 17 oz) milk can be substituted for a plant based milk
½ teaspoon Dijon mustard
Salt and pepper to season

Instructions

Preheat your oven to 200˚C / 180°Fan (390°F).
Cook the rigatoni pasta according to package instructions. When cooked, drain and set aside.
Melt the butter in a saucepan over a medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens, usually about 5-7 minutes.
Add the mustard & about ⅔ of the grated cheese to the sauce and stir until melted and smooth. Season with salt and pepper to taste.
Add the cooked rigatoni pasta to the mixture, along with the tuna and sweetcorn. Stir until each pasta piece is coated with the cheesy sauce.
Transfer the combined mixture to a baking dish & sprinkle the remaining cheese over the top.
Bake in the preheated oven for 15-20 minutes or until the top is golden and bubbly.

Video

Notes

See the recipe post for more detailed guidance and instructions.

Tips & Tricks

Use tubular pasta. For best results use a pasta like rigatoni. The creamy sauce clings to the nooks and ridges of the pasta. Penne and fusilli work well too.
Add extra veg! Try adding in some peas, red bell pepper or baby spinach for some extra nutrition.
Warm the milk. Warming the milk a little before adding it to the sauce helps the sauce to cook faster and makes for a smoother sauce.
Make it ahead: Prep the pasta bake and store it in the fridge. Pop it in the oven when you walk in for a stress-free dinner.

How Can I Make This Pasta Bake Allergy Friendly?

Make It Dairy-Free: Swap the butter for a dairy-free spread, the milk for a plant-based milk like oat milk or soya milk and the cheese for a vegan cheese alternative.

Make It Gluten-Free: Use gluten-free pasta and flour instead of the regular varieties.

Make It Mustard-Free: This can just be left out of the recipe.

Nutrition