Creamy Tuna Pasta Bake | Perfect Student Meal!

This tuna pasta bake is quick and easy to make, perfect for students and home cooks looking for a easy weeknight meal that is comforting at delicious.

Watch The Recipe Video Below

Creamy Tuna Pasta Bake | Perfect Student Meal!

Serves 6

Ingredients

400g x Dried Pasta (such as rigatoni, penne, or fusilli)

1 x Red Onion, finely diced

50g x Unsalted Butter

20g x Dijon Mustard (about 1 heaped tablespoon)

50g x Plain Flour

650ml x Milk

2 x 145g tins x Tuna in spring water or brine, drained

1 x 340g tin x Sweetcorn, drained

200g x Mature Cheddar Cheese, grated

Salt and Black Pepper, to taste

Fresh Parsley, chopped (optional, for garnish)

Method

Cook the Pasta

Bring a large pan of salted water to a boil.

Add 400g of pasta and cook for 8 minutes, it should be slightly undercooked.

Drain well and set aside. (It will finish cooking in the oven.)

Prepare the Sauce

In a large saucepan, melt 50g of butter over medium heat.

Add the diced red onion and cook for 4–5 minutes, until soft and translucent.

Stir in 20g of Dijon mustard, then sprinkle over 50g of plain flour.

Cook for 2 minutes, stirring constantly to remove the raw flour taste.

Make It Creamy

Gradually pour in 650ml of milk, adding a little at a time.

Stir continuously until each addition is fully absorbed before adding more.

Continue until all the milk is incorporated and the sauce is smooth and thickened.

Season generously with salt and black pepper to taste.

Add the Tuna and Sweetcorn

Remove the pan from the heat.

Stir in the drained sweetcorn, tuna, and the cooked pasta.

Mix everything together until evenly coated in the creamy sauce.

Assemble the Bake

Transfer the mixture to an ovenproof baking dish.

Top evenly with 200g of grated cheddar cheese.

Bake

Preheat the oven to 190°C (fan).

Bake for 40–45 minutes, or until golden, bubbly, and crisp on top.

Serve

Remove from the oven and let it sit for a few minutes.

Garnish with fresh parsley, if desired.

Serve as is, or with a green salad or garlic bread.

Storage Tips

Make ahead: Prepare and assemble, then refrigerate (unbaked) for up to 24 hours.

Freeze: Cool fully, portion, and freeze for up to 3 months.

Reheat: Defrost in the fridge overnight and bake or microwave until piping hot.