Tuna Pasta Bake

Of course, a Warm Goat’s Cheese Salad won’t be a proper dinner for me us..

so I made Tuna Pasta Bake.



  • 250g pasta shapes (fusilli, penne or macaroni)
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 300ml cold milk
  • 100g cheddar, grated
  • 100g parmigiano reggiano, grated
  • 1/2 medium onion, diced finely
  • 1 can tuna, drained

Preparation method

  1. Preheat the oven to 180C.
  2. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain.
  3. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat, sauté the onions for a minute and stir in the flour with a wooden spoon or whisk. Cook for about one minute.
  4. Add in the cold milk, stirring until smooth. Continue to cook until the mixture thickens enough to coat the back of the spoon. (*If you use cold milk, there won’t be any lumps)
  5. Remove the pan from the heat and stir in most of the cheese. Season, to taste, with salt and freshly ground black pepper. Stir in the tuna & cooked pasta into the sauce.
  6. Pour the mixture into an oven-proof dish/baking tray. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.
  7. Bake for 15-20 minutes, or until the sauce is bubbling and the top is a golden-brown.



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