Tuna Pasta Bake
The Budget Classic Done Properly
Everyone has eaten a dodgy tuna pasta bake at some point. This is not that. A proper white sauce, decent cheese, and the right ratio of pasta to sauce makes all the difference. It costs almost nothing and feeds a crowd.
YIELD: 4 servings PREP TIME: 10 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes DIFFICULTY: Easy COST PER SERVING: £1.40
Nutritional Information (Per Serving)
| Calories | Protein | Carbohydrates | Fat | Fibre | |----------|---------|---------------|-----|-------| | 485 kcal | 32g | 55g | 16g | 3g |
Ingredients
For the Pasta
| Ingredient | Amount | Cost | |------------|--------|------| | Penne pasta | 350g | £0.35 | | Tuna (tinned in spring water) | 2 x 145g tins | £1.60 | | Sweetcorn (tinned, drained) | 200g | £0.35 | | Frozen peas | 100g | £0.20 |
For the Sauce
| Ingredient | Amount | Cost | |------------|--------|------| | Butter | 30g | £0.15 | | Plain flour | 30g | £0.05 | | Semi-skimmed milk | 500ml | £0.30 | | Mature cheddar, grated | 80g | £0.50 | | Dijon mustard | 1 tsp | £0.05 | | Salt and pepper | to taste | - |
For the Topping
- 40g mature cheddar, grated
- 30g breadcrumbs (fresh or panko)
Total: £5.60 | Per serving: £1.40
Equipment Needed
- Large saucepan (for pasta)
- Medium saucepan (for sauce)
- Ovenproof baking dish (roughly 25cm x 20cm)
- Whisk
- Colander
- Grater
Method
Step 1: Preheat and Cook Pasta
Preheat your oven to 200C (180C fan). Cook the penne in salted boiling water for 2 minutes less than the packet says. It will finish cooking in the oven. Drain and set aside.
Step 2: Make the White Sauce
Melt the butter in a medium saucepan over medium heat. Add the flour and stir with a whisk for 1-2 minutes until it forms a smooth paste (this is your roux). Gradually add the milk, a splash at a time, whisking constantly. Keep adding milk and whisking until you have a smooth sauce. Let it simmer gently for 3-4 minutes until it thickens enough to coat the back of a spoon.
Step 3: Add Cheese and Seasoning
Remove from the heat. Stir in the 80g of grated cheddar, the Dijon mustard, and season well with salt and pepper. The residual heat will melt the cheese. Stir until smooth.
Step 4: Combine Everything
Drain the tuna and flake it into the cheese sauce. Add the drained sweetcorn and frozen peas. Add the cooked pasta and fold everything together gently until the pasta is evenly coated.
Step 5: Assemble
Tip the mixture into your ovenproof dish. Spread it out evenly. Scatter the remaining 40g cheddar and the breadcrumbs over the top.
Step 6: Bake
Place in the oven for 15-20 minutes until the top is golden and bubbling. Let it stand for 5 minutes before serving. This lets the sauce set slightly so it doesn't run everywhere.
Cost Breakdown
| Item | Cost | |------|------| | Penne pasta 350g | £0.35 | | Tuna (2 tins) | £1.60 | | Sweetcorn and peas | £0.55 | | Butter, flour, milk | £0.50 | | Cheddar (120g total) | £0.75 | | Breadcrumbs, mustard | £0.10 | | Total | £5.60 | | Per serving | £1.40 |
Pro Tips
Undercook the pasta. Two minutes less than the packet instructions. It absorbs sauce in the oven and finishes cooking perfectly. Fully cooked pasta goes mushy.
Whisk the sauce constantly. A lumpy white sauce is caused by adding too much milk at once or not whisking enough. Add the milk gradually and keep that whisk moving.
Dijon mustard is the secret. You won't taste mustard but it adds a sharpness that cuts through the richness. Without it the sauce tastes flat.
Use tinned tuna in spring water, not oil. Oil-packed tuna makes the sauce greasy. Spring water tuna has less fat and absorbs the cheese sauce better.
Meal Prep Option
Tuna pasta bake reheats better than most pasta dishes because the sauce protects the pasta from drying out.
- Fridge: Keeps for 3 days. Cover with cling film or foil.
- Freezer: Freeze individual portions for up to 2 months. Defrost overnight in the fridge.
- Reheat: Microwave with a splash of milk to loosen the sauce. Or cover with foil and reheat in the oven at 180C for 15 minutes.
- Batch tip: Make two baking dishes at once. Eat one this week, freeze one for next week.
Variations
Broccoli and tuna: Replace sweetcorn and peas with 200g tenderstem broccoli (blanched) for extra nutrients.
Spicy version: Add 1/2 tsp chilli flakes to the white sauce. Top with sliced jalapenos before baking.
Lighter version: Use low-fat milk and reduce the cheese to 60g in the sauce. Skip the breadcrumb topping.
Salmon swap: Use 2 tins of pink salmon instead of tuna for a richer flavour. Remove any bones.
Common Mistakes
Lumpy white sauce. Always add milk gradually while whisking. If you do get lumps, push the sauce through a sieve. Prevention is easier than cure though.
Soggy topping. Make sure the breadcrumbs go on dry, not mixed into the sauce. If your breadcrumbs are damp, toast them briefly in a dry pan before scattering.
Dry pasta bake. This means too little sauce. The ratio should feel almost too wet before baking because the pasta absorbs liquid in the oven. When in doubt, add more milk to the sauce.
Overcooked pasta. Already soft pasta plus 20 minutes in the oven equals mush. Trust the process and undercook it by 2 minutes.
Shopping List
□ Penne pasta (350g) □ Tuna in spring water (2 x 145g tins) □ Sweetcorn (200g tin) □ Frozen peas (100g) □ Butter □ Plain flour □ Semi-skimmed milk (500ml) □ Mature cheddar (120g) □ Dijon mustard □ Breadcrumbs or panko
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Last updated: April 2026