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creamy tuna pasta bake plated

Easy Creamy Tuna Pasta Bake

  • Author: Helen
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4 1x


A quick and easy Tuna Pasta Bake with rigatoni pasta tubes in a creamy tomato-based sauce finished with a delicious grilled cheese topping that is bound to have you coming back for seconds.

Serves 4 - use the scaling buttons below to double / triple the quantity




  • Sea salt or kosher salt 
  • 400g (or 14oz) rigatoni pasta (note 1)
  • 1 tbsp olive oil
  • 1 onion - chopped
  • 2 x medium-sized bell peppers - cut to. 1cm / 1/2 inch pieces
  • 3 cloves of garlic - crushed
  • 2 x 200g (or 8oz) cans of tuna - preferably in spring water (net weight 300g)
  • 400ml (or 14fl oz) tomato passata
  • 2 tbsp tomato puree
  • 100ml (or 3.5 fl oz or 1/2 cup) milk
  • 1 tsp ground oregano
  • 2.5 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp of veg of chicken stock powder
  • 2 tsp Worcester sauce (optional)
  • 1 200g (or 7oz) can of corn (or 165g ((or 6oz or 1 cup)) frozen corn (note 2) 
  • 100ml cream (or 3.5 fl oz or 1/2 cup) - light creme Fraiche, sour cream or single cream
  • 1 tsp tabasco sauce - optional


  • 120g (or 1.5 cups) grated cheddar cheese
  • A handful of breadcrumbs (optional)
  • 2 fresh jalapenos - thinly sliced (optional)


  1. Bring a large pan of generously salted water to boil and cook the pasta according to packet instructions
  2. Meanwhile, set a large frying pan or dutch oven to a medium heat, add olive oil and fry the onion and peppers for approx. 5 minutes until soft and until the onion is translucent.
  3. Add the crushed garlic and fry for a further minute.
  4. Stir in the tuna and cook for a few minutes until warmed through.
  5. Mix in the tomato passata, tomato puree, milk, oregano, smoked paprika, cayenne pepper, veg/chicken stock powder, optional Worcester sauce and corn and simmer for 10 minutes.
  6. Stir in the cream and cook for a couple of minutes until warmed through and add Tabasco sauce if using
  7. Mix the sauce with the cooked pasta and spoon it into a baking dish
  8. Top with the grated cheddar cheese and optional breadcrumbs and jalapenos. 
  9. Place the tuna bake under the grill until the cheese topping is molten and starts to brown. This should take around 5 minutes.
  10. Serve and enjoy.


  1. I like to use rigatoni because it's super yummy when the filling makes its way into the large pasta tubes. Fusili, penne and conchiglie (pasta shells) are also good options.
  • Category: Mains
  • Cuisine: Western


  • Serving Size: 1
  • Calories: 757
  • Sugar: 11g
  • Sodium: 535mg
  • Fat: 19g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 100g
  • Fiber: 6g
  • Protein: 46g
  • Cholesterol: 30mg

Keywords: creamy, tuna pasta bake