Cheesy tuna pasta bake… creamy, wholesome and filling – the absolute perfect comfort food recipe for the cold weather.
This pasta recipe is packed with tuna, sweetcorn, creamy sauce and cheddar cheese, it’s full of flavour but so cheap and easy to make from scratch for your next midweek meal plan. Make a big batch and keep the leftovers stored for lunch the following day and you’ll be so happy you did.
This recipe uses mostly tinned and store cupboard ingredients, with a few added essentials like fresh milk and cheese – a really easy add on to your weekly meal rotation.
How to make this cheesy tuna pasta bake recipe
Ingredients you’ll need:
- 250g dry pasta (we used tortiglioni)
- 1tbsp butter
- 1 whole white onion (finely diced)
- 1tsp garlic powder
- 1tbsp dried oregano
- 20g plain white flour
- 300ml whole milk
- 150g strong cheddar (grated)
- 1 can tuna (we use tuna in olive oil, drained weight of 150g)
- 1 can sweetcorn (drained weight of 80g)
- Salt & pepper to taste
How to:
- Preheat oven to 180C
- Cook your pasta according to the packet instructions (leave it al-dente) and set aside
- Melt the butter, add diced onion, garlic powder and oregano – cook on a low heat for 5 minutes until the onions have softened and turned translucent
- Add the flour to the butter / onion mix and cook this out for 2 minutes, slowly stir in the milk with a whisk to form a sauce, add 100g of cheese and stir in to combine. The sauce should now be thickened and creamy – season with salt and pepper to taste
- Combine the cooked pasta pasta, tuna and sweetcorn with sauce in a baking dish – stir well to ensure the sauce coats everything
- Sprinkle the remaining cheddar on top on the pasta mixture
- Bake in the pre-heated oven for 25-30 minutes, until golden and bubbling
- Serve with a side of veggies or salad if desired!
If you like this recipe, you should try these cold weather dinners too:
Cheesy Tuna Pasta Bake
Cheesy tuna pasta bake… creamy, wholesome and filling – the absolute perfect comfort food recipe for the cold weather.
Ingredients
- 250 g dried pasta we used tortiglioni
- 1 tbsp butter
- 1 whole white onion finely diced
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 20 g plain white flour
- 300 ml whole milk
- 150 g strong cheddar grated
- 1 can tuna we use tuna in olive oil
- 1 can sweetcorn
- salt & pepper to taste
Instructions
- Preheat oven to 180C
- Cook your pasta according to the packet instructions (leave it al-dente) and set aside
- Melt the butter, add diced onion, garlic powder and oregano – cook on a low heat for 5 minutes until the onions have softened and turned translucent
- Add the flour to the butter / onion mix and cook this out for 2 minutes, slowly stir in the milk with a whisk to form a sauce, add 100g of cheese and stir in to combine. The sauce should now be thickened and creamy – season with salt and pepper to taste
- Combine the cooked pasta pasta, tuna and sweetcorn with sauce in a baking dish – stir well to ensure the sauce coats everything
- Sprinkle the remaining cheddar on top on the pasta mixture. Bake in the pre-heated oven for 25-30 minutes, until golden and bubbling
- Serve with a side of veggies or salad if desired!
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