Creamy tuna pasta bake has been a part of my kitchen since my student days, when I needed hearty meals that were quick, cheap, and filling. Over the years, it has turned from a “throw everything together” meal into one of those dependable family dinners I reach for when I want something cozy and satisfying without spending too long in the kitchen.
I’ve lightened it up a little compared to the version I used to make in my early twenties, but it’s still cheesy, creamy, and just as comforting. The best part? It uses simple, everyday ingredients I almost always have tucked away in my pantry and fridge, which makes it perfect for nights when I don’t want to run to the store.
Why This Recipe Always Works
This dish has become a household favorite because it ticks all the right boxes:
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Lighter but still indulgent – I use semi-skimmed milk and low-fat cheddar, which keeps it creamy without feeling too heavy.
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Weeknight friendly – The whole bake comes together in about 45 minutes, which means you can make it after work without fuss.
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Comfort factor – That golden, cheesy topping with the creamy sauce underneath makes every bite feel like a warm hug.
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Kid-approved and budget-friendly – My little one loves the sweetcorn in it, and since most ingredients are pantry staples, it doesn’t break the bank.
Honestly, there’s something about pasta bakes that feels like a safe dinner option—you know everyone will eat it without complaints.
Ingredients That Make the Difference
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Butter & flour – The foundation of the sauce. I always melt the butter gently before whisking in the flour to make a smooth roux.
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Red onion – This is my little twist. Cooking the onion in the butter first gives the sauce a subtle sweetness that pairs beautifully with tuna.
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Milk – Semi-skimmed keeps it lighter, but if I have whole milk on hand, I’ll sometimes use that for extra creaminess.
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Cheese – Sharp cheddar is my go-to because a little goes a long way in flavor. Sometimes I sneak in a bit of parmesan for extra punch.
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Dijon mustard – I only use half a teaspoon, but it transforms the sauce, giving it depth without being overpowering.
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Tuna – I usually use albacore because it holds its shape nicely. Whatever you use, drain it well so the sauce doesn’t get watery.
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Sweetcorn – It adds sweetness and color. Frozen or canned both work, and it’s one ingredient I know I’ll always have on hand.
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Pasta – Rigatoni is my favorite here because the sauce clings inside the tubes, but penne or fusilli work just as well.
Step-by-Step: How I Make It
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Cook the pasta – I boil the pasta just to al dente since it’ll continue cooking in the oven.
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Make the sauce base – Melt butter, cook the red onion until soft, then whisk in flour to make a roux.
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Add the milk – Gradually whisk it in so it stays smooth. Let it simmer until it thickens into a creamy sauce.
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Flavor it up – A pinch of salt, pepper, Dijon, and most of the cheese go in at this stage.
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Combine – Toss in the pasta, drained tuna, and sweetcorn.
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Bake – Transfer to a dish, top with the rest of the cheese, and bake until golden and bubbly.
I like sprinkling some fresh parsley on top before serving—it brightens up the richness beautifully.
Extra Tips From My Kitchen
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If you’ve got kids who are picky with vegetables, this is a great recipe to sneak in extras. I often toss in a handful of peas, chopped broccoli, or zucchini. They blend right in with the sauce.
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For extra crunch, scatter breadcrumbs mixed with a touch of olive oil over the cheese before baking.
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Don’t rush the sauce—give it that couple of minutes to thicken properly. It makes all the difference in the creaminess.
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If you’re using tuna packed in oil, reduce the butter a little since the oil adds richness.
Make Ahead and Storage
I often prep this in the morning if I know I’ve got a busy evening ahead. I just assemble everything in the baking dish, cover, and keep it in the fridge. Then, I bake it fresh at dinnertime.
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Fridge: Keeps well for up to 5 days. I reheat it in the oven to get the cheese bubbly again, but the microwave works fine if I’m in a rush.
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Freezer: I’ve frozen it plenty of times, and it reheats straight from frozen—just cover with foil so the top doesn’t burn before it’s hot all the way through.
Serving Ideas
I usually serve this with a simple green salad on the side, maybe with a lemony dressing to balance the richness. Garlic bread is another favorite pairing—it’s great for scooping up any sauce left on the plate.
On colder evenings, I sometimes serve it with roasted vegetables like carrots or Brussels sprouts. It makes the meal feel even more comforting.
Common Questions
Can I make it without cheese?
Yes, but it won’t be as rich. You could try adding nutritional yeast or just stick with extra Dijon and herbs for flavor.
What if I don’t have sweetcorn?
Frozen peas or diced bell peppers work just as well. I’ve made it plenty of times swapping whatever vegetable I had on hand.
Can I use gluten-free pasta?
Absolutely—just cook it a little under al dente so it doesn’t break apart in the oven.
Creamy Tuna Pasta Bake
There’s nothing quite like a bubbling pasta bake to bring comfort to the table. This creamy tuna pasta bake with sweetcorn is cheesy, cozy, and simple enough for a weeknight dinner, yet crowd-pleasing enough to serve the whole family.
Ingredients
- 14 oz (400 g) rigatoni or other short pasta
- 2 ½ cups (600 ml) semi-skimmed milk
- 2 tablespoons (40 g) unsalted butter
- 3 tablespoons (45 g) plain flour
- 1 medium red onion, finely diced
- 7 oz (200 g) low-fat sharp cheddar, grated
- 10.5 oz (300 g) albacore tuna, drained and flaked
- 1 cup (165 g) sweetcorn
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
- While the pasta cooks, melt the butter in a deep pan over medium heat. Add the onion and sauté until softened.
- Stir in the flour to make a roux, then gradually whisk in the milk. Keep whisking to form a smooth, creamy sauce. Allow it to simmer briefly until slightly thickened.
- Season the sauce with salt, pepper, and Dijon mustard, then stir in most of the cheddar, reserving a little for topping.
- Add the drained pasta to the sauce, followed by the tuna and sweetcorn. Mix everything together gently so the fish stays flaky.
- Transfer the mixture into a baking dish, sprinkle with the remaining cheddar, and bake at 390°F/200°C for about 15 minutes, until the top is golden and bubbling.
- Garnish with fresh parsley before serving hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 823Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 130mgSodium 578mgCarbohydrates 91gFiber 4gSugar 9gProtein 84g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This creamy tuna pasta bake is one of those recipes I never tire of making. It’s reliable, comforting, and flexible enough to adapt to whatever I’ve got in the fridge. Whether it’s a weeknight dinner or a lazy Sunday meal, it always hits the spot.
