Name: Cheesy tuna pasta bake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 60 gram butter; 1/4 cup plain flour; 2 1/2 cup milk; 1 cup grated tasty cheese; 300 gram rigatoni pasta, cooked, drained, kept warm; 425 gram canned tuna in oil; 1 1/2 cup frozen mixed vegetables; 2 tablespoon coarsely chopped fresh flat-leaf parsley leaves; salad to serve

Cheesy tuna pasta bake

Looking for a super-simple family meal? This classic dish covers all bases.

Serves 4

Prep

Cook

10M

Total

15M

This cheesy tuna bake is comfort food at its finest. Even better? It’s made with everyday pantry items and you can have it on the table in just 15 minutes. Friday nights in just got so much tastier…

Comfort food doesn’t get much quicker, easier or tastier than this tuna pasta bake. Perfect for a mid-week dinner when you need something that the kids will go for. The classic tuna pasta dish has stood the test of time thanks to it’s ease, simplicity and it fits easily into a tight budget. You only need a few simple ingredients that you’re likely to have in the pantry and so it’s easy to throw it together.

You’d be hard-pressed to find a kitchen cupboard anywhere in this country without a tin of tuna in it. If you love our tuna mornay, check out the rest of our triple-tested tuna recipes or our perfect pasta bakes.

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Ingredients

60 gram butter

1/4 cup plain flour

2 1/2 cup milk

1 cup grated tasty cheese

300 gram rigatoni pasta, cooked, drained, kept warm

425 gram canned tuna in oil

1 1/2 cup frozen mixed vegetables

2 tablespoon coarsely chopped fresh flat-leaf parsley leaves

salad to serve

Method

1.Preheat grill to high. In a large saucepan, melt butter on medium heat. Add flour and cook, stirring, for 1 minute.

2.Remove from heat and gradually whisk in milk until smooth. Return to heat and cook, stirring until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Stir in half cheese until melted and combined.

3.Remove from heat. Stir cooked pasta, tuna and vegetables through. Season to taste. Pour into an 8-cup casserole dish.

4.Sprinkle with combined remaining cheese and parsley. Grill for 5-10 minutes heated through and golden. Accompany with salad.

Make this ahead of time and bake in a moderate oven, 180°C, for 15-20 minutes until bubbling.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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