Tuna Pasta Bake (with peas)

1 review, 4 star(s). 100% would make again

Ready in 30 minutes

Whip up this cheap treat using storecupboard ingredients, tinned tuna, sweetcorn and frozen peas!


600 grams rigatoni
50 grams butter
50 grams plain flour
600 milliliters milk
250 grams strong cheddar; grated
2 cans tuna steak in spring water; drained
1 330-gram can sweetcorn; drained
200 grams frozen peas
1 large handful chopped parsley

Original recipe makes 6



1. Heat oven to 180C/fan 160C/gas 4. 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.

2. Drain the pasta, mix with the white sauce, tuna, sweetcorn, parsley, and peas then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

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Calories Per Serving: 666 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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