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Photo of Tuna pasta bake by WW

Tuna pasta bake

8 - 10
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min



240 g, rigatoni

Wholemeal bread

1 slice(s), (1 x 35g slice)


1 tbs

Skim milk

400 ml

Light tasty cheese

1 cup(s), grated, grated, (120g)

Canned tuna in springwater, drained

2 185g can, flaked

Frozen corn kernels

2 cup(s), (320g) thawed

Green shallot(s)

3 individual, thinly sliced

Mixed salad leaves

6 cup(s), (180g)

Balsamic vinegar

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Cook pasta in a large saucepan of boiling, salted water following packet instructions or until almost tender. Drain, reserving a little of the pasta water.
  2. Meanwhile, place bread in a food processor and process to make breadcrumbs.
  3. In a large jug, whisk cornflour and milk until smooth. Pour into a large saucepan. Cook, stirring, over medium-high heat until mixture boils and thickens. Reduce heat, simmer, stirring for 5 minutes or until sauce is thick enough to coat the back of a spoon. Remove from heat and stir in half the cheese. Season to taste
  4. Add pasta, tuna, sweetcorn and shallots to sauce. If it seems too thick, add a splash of reserved pasta water to loosen it. Pour mixture into a 2-litre (8-cup) ovenproof dish. Combine remaining cheese with breadcrumbs and scatter over top. Lightly spray with oil. Bake for 15-20 minutes or until golden. Serve with salad leaves and a drizzle of balsamic vinegar