Creamy Tuna Pasta Bake
This protein-packed creamy tuna pasta bake is so comforting and delicious. Whip it up for meal prep or to share with family/housemates.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: mains
Cuisine: Italian
Servings: 6
Calories: 540kcal
Cost: £0.82
- 400 g rigatoni (£0.65)
- 1 onion,finely diced (£0.09)
- 2 cloves garlic, finely chopped (£0.69)
- 3 tins tuna, drained (£0.59x3)=(£1.77)
- 100 g (60g+ 40g cheddar) (£1.74/2)=(£0.87)
- 200 g cream cheese (£0.79)
- ¼ lemon, juiced (£0.69/4)=(£0.17)
- 260 g (1 large tin) sweetcorn (£0.35)
Cupboard Essentials
- 2 tsp Dijon mustard
- 1 tbsp olive oil
- Salt & Pepper
Preheat oven to 180°C – Grill
Start by adding the rigatoni to salted boiling water, timer set to 2 minutes minus the packet time.
Next, add the onions and olive oil to the pan on a low/medium heat. Gently fry for around 5 minutes until softened (not caramelised). Add the garlic in for a couple minutes to fry once softened.
Then, add the drained tuna, cream cheese, cheddar and two ladles of pasta water. Stir until the cheese melts and a creamy sauce is achieved. Add extra pasta water as necessary.
Stir the lemon juice and dijon mustard into the sauce and season with salt and lots of pepper. Pour the rigatoni, sweetcorn and creamy tuna sauce into a baking dish (around 12 inch x 10 inch). Stir to incorporate everything and top with the remaining cheddar. Pop under the grill for 10 minutes, or until the cheese is golden brown and crispy.
Top with fresh parsley to serve.
- Choose a pasta shape like rigatoni, penne, or fusilli that can hold creamy sauce and cook until al dente.
- Reduce calories by using canned tuna packed in brine.
- Create a cheesy sauce using a combination of cream cheese and cheddar, adding favorite seasonings and vegetables for flavour and texture.
Calories: 540kcal | Carbohydrates: 57g | Protein: 34g | Fat: 19g