Everyday dinners
Tuna pasta bake
A cupboard-friendly bake with sweetcorn, tomato and a bubbling cheese top.
A cupboard-friendly bake with sweetcorn, tomato and a bubbling cheese top.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Tuna pasta bake
- Prep
- 10 min
- Cook
- 45 min
- Total*
- 55 min
- Makes
- 4 servings
*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.
Ingredients
Tick things off as you go.
What you need
Equipment
- Saucepan
- Pasta pan
- Colander
- 2-litre ovenproof dish
Let’s make it.
- 01
Prepare
Heat oven to 200°C / 180°C fan. While the sauce cooks in the next step, boil pasta according to the packet, stopping about 1 minute early. Drain.
- 02
Make the sauce
Heat oil in a saucepan. Soften onion for 8 minutes, stir in garlic for 1 minute, then add tomatoes, purée and water. Simmer for 10 minutes.
- 03
Combine
Fold drained tuna and sweetcorn into the sauce. Season with black pepper. Mix with the pasta and spoon into a 2-litre ovenproof dish.
- 04
Bake
Scatter cheese over the top. Bake for 15–20 minutes until golden and steaming hot throughout. Serve straight away.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Fish; Milk; check pasta.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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