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Tuna Pasta Bake With A Twist


Tuna and Pasta Bake is one of the most easiest dishes to make, all you need is a few simple ingredients and you can create something very tasty.

You will need:

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
4 or 5 medium-sized King Edwards potatoes
large handful chopped parsley

Start by heating oven to 180C/fan 160C/gas 4, and heat the water to boil the pasta.

Peel and slice the potatoes into fairly thick slices and then part boil for about 10 minutes. Then boil the pasta for 2 mins less time than stated on the pack.

To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.

Once the pasta is cooked, drain and mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a large rectangular Pyrex dish and layer at the bottom.

With the part cooked potato slices, place them over each other in a lapping type pattern on top of the mixed pasta, and top with the grated cheese. For the twist mix a small amount of tuna with the top layer of cheese with a sprinkle-like effect.

Bake for 15-20 mins until the cheese on top is golden and starting to brown; if done right the topping with be crunchy and will blend well with the potato cheese-tuna topping.