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There is something about baking pasta that seems to make everyone happy. Possibly the implicit promise of a luxuriously hearty meal, topped with cheese and oozing some kind of sauce.
Let's take a closer look at a couple of scenarios:
My children:"What are we going to dinner mom?"Me:Cod Baked Cod ’/ és Caesar Salad’ / ‘Parmesan Risotto and Asparagus’Children:Ur Blurgh! Do we get pudding if we eat it? "
Children:"What are we going to dinner mom?"Me:"Baking creamy tuna pasta" / "Baking pasta with chicken" / "Baking pasta with tomato and bacon"Children:"Yesssss!" (With additional fist pump)
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There are no requests for pudding as a reward for eating it. Dinner is a reward in itself. They will even eat the accompanying salad, without the need to cajole.
This creamy baked tuna pasta is a savior of the store closet. Pasta, sweet corn, tuna, all make up the majority of the food. Frozen peas are also a great addition, but you can use canned or fresh if you want.
Other than that, we're really just talking about milk, cheese, and a little butter from the fridge.
I serve it with a large plate of salad leaves (usually romaine lettuce and peas or spinach) to add some crisp fresh.
If you can get albacore, it's definitely worth paying a little more for. We don't see it much in the UK (in fact, I never had it until we went to the US a couple of years ago and I had the best tuna and cheese toast I have ever experienced). If you're in the UK, they sell it in cans at Sainsburys.
However, don't worry if you can't get it, any regular good quality canned tuna will do. If your thing isn't baking creamy tuna pasta and you are looking for another pot or baked pasta, why not try my Big Batch Beef Ragu with pasta or spaghetti bolognese?
More baked pasta
Still hungry for more pasta recipes? Why not take a look at some of these:
We have LOADS more pasta recipes in the pasta section, so be sure to check it out.
The creamy recipe for baking tuna pasta:
Creamy tuna pasta and pasta
Creamy baked tuna pasta, a classic food everyone loves, made mostly from ingredients in the store closet!
Cuisines: British, Italian
- 400 g rigatoni pasta
- 3 tablespoons of butter
- 1 onion, peeled and finely chopped
- 50 g plain / all-purpose flour
- 600 ml milk
- 250 g strong cheddar cheese, grated
- Salt and pepper
- 320 g canned tuna (albacore if possible), drained and minced
- 330 g canned sweet corn, drained
- 150 g frozen petit pois
- large handful of chopped parsley
United Kingdom (metric) – ** Convert to US measurements USA **
Heat oven to 180C / 350f.
Boil a large pot of water, add the pasta and cook for 10 minutes.
While the pasta is cooking, melt the butter in a saucepan, add the onion and simmer for 6-8 minutes until the onions are very soft. Turn the heat up to medium and add the flour. Cook for 1-2 minutes. Slowly add milk, using a whisk to stir (just stir, don't mix). Once all the milk has been incorporated, continue heating while stirring until the sauce thickens. Then add 2/3 of the cheese until it melts. Season with black pepper and a little salt if necessary (although the cheese is quite salty).
Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweet corn, petit pois and everything but 1 tablespoon of parsley. Mix, then sprinkle the remaining cheese.
Bake in the oven for 15-20 minutes until the cheese is golden. Top with reserved parsley before serving.
Nutritional information is for one serving of this recipe.
To do this you will need:
Hi, I'm Nicky
I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.