• Charlotte Scott

Tuna & Vegetable Pasta Bake

"It tastes delicious, mummy!" quoted my 2 year old

A nutritionally balanced hearty meal in one bowl

Recipe for all the family, 12 months+

Effort: easy - medium

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Portions: 4 adult portions or 12 toddler portions

This pasta bake can be frozen into batches and thawed in the fridge over a 24 hour period


400g rigatoni (or penne, conchiglie (shells), macaroni)

50g butter

50g plain flour

600ml milk

1tsp dijon mustard

100g parmesan, grated

2 x 190g tuna in spring water, drained

100g frozen peas

150g sweetcorn

Optional: you can add additional vegetables if you wish, such as mushrooms


  1. Bring a a pan of water to boil and cook the pasta as per pack instructions, add the peas for the final 3 minute of the cooking.

  2. While the pasta cooks, melt the butter in a pan, add the flour and stir in for 2 minutes. Add the milk gradually and whisk throughout, until the sauce thickens. Remove from the heat and add the mustard and season with pepper.

  3. Drain the peas and pasta then transfer to a bowl, stir in the tuna, sweetcorn, sauce and half the parmesan. Tip the mixture into a shallow baking dish, top with the remaining cheese. Put under a medium grill for 5 minutes until golden and bubbling.


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