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Photo of Tuna pasta bake by WW

Tuna pasta bake

Total Time
50 min
15 min
35 min
There’s something about a tuna pasta bake that’s just so comforting. With the perfect combination of creamy sauce, tender pasta and a crunchy top, it’s always a midweek winner.


Dry pasta

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)

Tuna, canned 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


1 medium, wedges to serve

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. Reserve 100 ml of the pasta cooking water. Drain pasta.
  2. Meanwhile, process bread in a food processor to make breadcrumbs.
  3. To make sauce, whisk cornflour and milk in a large jug until smooth. Pour into a medium saucepan. Cook, stirring, over medium–high heat until mixture boils and thickens. Reduce heat and 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 with salt and pepper.
  4. Stir pasta, tuna, corn and shallots into sauce. If it seems too thick, stir in a splash of reserved pasta water to loosen it. Pour mixture into a 2 litre (8 cup) capacity ovenproof dish. Combine remaining cheese with breadcrumbs and scatter over top. Lightly spray with oil. Bake for 15–20 minutes, until golden. Serve with salad leaves, drizzled with balsamic vinegar and lemon wedges on the side.


TO REFRIGERATE: Cover prepared (unbaked) pasta bake in dish and store for up to 1 day. To serve, preheat oven to 180°C and bake for 25–30 minutes or until hot in centre. Store any leftovers in reusable containers in the fridge for up to 1 day. Microwave until hot to serve.