Creamy Tuna Pasta Bake

This creamy tuna pasta bake is a store cupboard saviour. Pasta, sweetcorn, tuna fish – all makeup the bulk of the meal. Frozen peas are a great addition too – but you can use canned or fresh if you like.

If you can get hold of albacore tuna, it’s definitely worth paying a bit more for it. We don’t see it very much in the UK (in fact I’d never had it until we went to the US a couple of years ago and I had the best tuna-cheese toasty I’ve ever experienced!). If you’re in the UK, they sell it in tins in Sainsburys.

Ingredients

• 400 g rigatoni pasta
• 3 tbsp butter
• 1 onion peeled and chopped finely
• 50 g plain/all purpose flour
• 600 ml milk
• 250 g strong cheddar, grated
• Salt and pepper
• 320 g canned tuna (albacore tuna if possible) drained and flaked
• 330 g canned sweetcorn drained
• 150 g frozen petit pois
• large handful chopped parsley

Instructions

1. Heat oven to 180C/350f.
2. Boil a large pan of water, add the pasta and cook for 10 minutes.
3.  ............................................
4. ...................................................

Full Instructions : Click Here

Share this post