Tuna Pasta Bake
This creamy and cheesy tuna pasta bake is a comforting and flavorful dish that is perfect for a family dinner. The combination of tender rigatoni pasta, flaky tuna, sweetcorn, and a luscious cheddar cheese sauce creates a satisfying meal that will surely please everyone at the table. Baked until golden and bubbly, this dish is a delicious way to enjoy a classic comfort food favorite.
— Constant Cookbook
Ingredients
- 600g rigatoni
- 50g butter
- 50g plain flour
- 600ml milk
- 250g strong cheddar , grated
- 2 x 160g cans tuna steak in spring water, drained
- 330g can sweetcorn , drained
- large handful chopped parsley
Instructions
- Heat oven to 180C/fan 160C/gas 4.
- Boil 600g rigatoni for 2 mins less time than stated on the pack.
- To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
- Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
- Remove from the heat and stir in all but a handful of the 250g grated cheddar.
- Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
- Transfer to a baking dish and top with the rest of the grated cheddar.
- Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 752 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 99 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1.43 milligram of sodium
Comments
No comments found.