Classic Tuna Pasta Bake
Traditional dish · British
A comforting and classic tuna pasta bake, featuring flaky tuna, creamy béchamel sauce, sweetcorn, and a golden breadcrumb topping. A true family favorite.
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Ingredients
- Penne pasta250g
- Canned tuna in brine, drained2 x 150g cans
- Butter50g
- Plain flour50g
- Milk500ml
- Sweetcorn, canned or frozen150g
- Cheddar cheese, grated100g
- Breadcrumbs50g
- Saltto taste
- Black pepperto taste
- Waterfor boiling pasta
Steps
- 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- 2
Cook the penne pasta in a large pan of boiling salted water according to packet instructions until al dente. Drain well.
- 3
While the pasta cooks, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to make a roux.
- 4
Gradually whisk in the milk until smooth. Bring to a simmer, stirring, and cook for 5 minutes until thickened.
- 5
Stir in most of the grated cheese (reserving some for the topping), sweetcorn, and drained tuna. Season with salt and pepper.
- 6
Add the drained pasta to the sauce and mix well.
- 7
Pour the mixture into an ovenproof dish.
- 8
Mix the reserved cheese with the breadcrumbs and sprinkle evenly over the top.
- 9
Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling.
