Do you want a delicious and easy-to-make pasta? Don’t worry, you can make Creamy Tuna Pasta Bake very easily. The recipe is here, so don’t miss it! Delicious and very popular tuna paired with rigatoni pasta. Of course there are several other ingredients that will further enhance the delicacy of this delicious meal.
If you really like pasta, you can easily try many pasta recipes that you can get on google and social media. Maybe you will be very interested in trying the very delicious Buffalo Chicken Pasta Bake which is just as delicious as the Creamy Tuna Pasta Bake. If you’re serious about learning lots of delicious recipes, especially pasta, you’re sure to find it very quick and easy to put into practice because basically you just have to follow the step-by-step cooking as described in the recipe.
Creamy Tuna Pasta Bake
- 400 g 14 oz rigatoni pasta
- 3 tbsp butter
- 250 g 2.5 packed cups strong cheddar, grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 onion peeled and chopped finely
- 40 g ⅓ cup plain/all purpose flour
- 600 ml 2.5 cups milk
- 150 g 1 cup frozen petit pois
- chopped parsley to serve
- 320 g 11 oz canned tuna (albacore tuna if possible) drained and flaked
- 330 g 11.5 oz canned sweetcorn , drained
- Heat oven to 180C/350f.
- Boil a large pan of water, add the pasta and cook for 10 minutes.
- Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
- Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in.
- Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in ⅔ of the cheese until melted. Season with the salt and pepper.
- Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
- Mix together, then sprinkle on the remaining cheese.
- Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.
Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and refrigerate for up to two days.
Take out of the refrigerator an hour before you want to cook it, to take the chill off the dish (and to help prevent cold spots upon heating) then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check that it's piping hot in the middle before serving. Can you freeze it?
Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and freeze.
Defrost in the refrigerator overnight. Take out of the refrigerator an hour before you want to cook it, to take the chill off, then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check that it's piping hot in the middle before serving. Which pasta shapes?
I used rigatoni, but any large pasta shapes will work. spiralli, shells, fusilli and penne are all good options.