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easy creamy tuna pasta bake

Creamy Tuna Pasta Bake

Course: Main Course
Cuisine: British
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 670kcal
If you’re looking for a simple, easy-to-follow creamy tuna pasta bake recipe, this is the one! Absolutely easy, cheesy and loaded with veggies!
Print Recipe


  • 400 g rigatoni pasta
  • 50 g butter
  • 50 g all-purpose flour
  • 600 ml fresh whole milk warmed
  • Sea salt and freshly cracked black pepper to taste
  • a generous pinch of freshly grated nutmeg
  • 125 g strong cheddar grated
  • 125 g Parmesan cheese grated
  • 220 g tuna fillets in jars (or canned tuna chunks) drained and flaked
  • 200 g frozen sweetcorn drained
  • 200 g frozen peas
  • handful fresh parsley chopped


  • Heat the oven to 180°C/160°C (fan) or gas mark 4.
  • Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
  • Look at the instructions on your pasta packaging. See how long it tells you to boil the rigatoni for, and drain the pasta three minutes before this time.
  • For the white sauce, melt the butter in your saucepan and stir in the plain flour to make a “roux”, which is basically the base of the sauce.
  • Once you have cooked the roux for a minute (don’t let it brown), slowly stir in 600ml of milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.
  • If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.
  • Turn the heat off and season with sea salt, freshly cracked black pepper and freshly grated nutmeg to taste.
  • Once the white sauce is ready, stir in ⅔ of the cheddar and ⅔ of the parmesan cheese, and set the sauce aside.
  • By this time, your rigatoni should be ready and super al dente.
  • Drain and transfer the pasta into a large bowl, add in the tuna, sweetcorn and peas.
  • Stir in ½ of the white sauce and mix until combined. You can also add some chopped parsley if you like.
  • Transfer the ingredients in a 6x8 inches baking dish, and top with the remaining white sauce.
  • Sprinkle the remaining cheddar and parmesan cheese on top, and your pasta is ready to hit the oven.
  • Bake for around 15-20 minutes, or until the cheese on top is golden brown. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra.



Can you freeze it?
You can safely freeze it. I love to make a big batch store it in individual freezer-friendly containers in the freezer. They keep well for about 1 month (but usually disappear earlier than that).
Just take care when you reheat it to stop the pasta from drying out.
Use a single large freezer-friendly container, or use several smaller ones to protect the quality of the food.
Can you reheat it?
Yes, you can. I personally prefer to reheat it in a hot oven for 4-5 minutes, rather than in the microwave, as it keeps its crunchy texture much better.
Leftover storage tips:
Store your leftovers in an airtight container in the refrigerator. It should keep well for a couple of days.


Calories: 670kcal | Carbohydrates: 74g | Protein: 37g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 710mg | Potassium: 570mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1084IU | Vitamin C: 15mg | Calcium: 539mg | Iron: 3mg