An easy tuna sweetcorn pasta bake recipe made with tinned tuna, juicy sweetcorn, and penne pasta enveloped in a rich and creamy cheese sauce.
This is delicious family-friendly comfort food, and best of all, it's made with store cupboard ingredients!
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This pasta bake recipe is not only filling, hearty, warming, and comforting, but there's also an irresistible appeal to the mix of salty tuna, sweet juicy corn, and rich, strong cheddar cheese that makes you want more and more!
Love pasta bakes? Try my easy pepperoni pizza pasta bake next!
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✔️ Why you'll love this recipe!
- Made with pantry staples including flaky canned tuna, juicy sweetcorn and pasta.
- Family-friendly comfort dinner.
- Prep the night before and store in the fridge.
- Easily customisable and great for using up leftover cheeses.
🛒 Ingredient notes
Pasta - For this recipe, use a short pasta like penne, rigatoni, or fusilli, which are ideal as their hollows capture the cheesy sauce.
Tuna - I recommend using tinned (canned) tuna in brine or spring water for a lighter taste, or choose tuna in oil for a richer flavour. Drain the tuna before adding it to your dish.
Cheese Sauce - Prepared with butter, flour, milk, grated cheddar cheese, Dijon mustard, smoked paprika, salt, and pepper.
Sweetcorn - You can use tinned or frozen sweetcorn. If using frozen, add it to the boiling pasta water during the last 5 minutes of cooking.
Sun-dried Tomatoes - Add a burst of colour and flavour, but you can leave them out.
Parmesan - Sprinkle grated Parmesan over the pasta bake before baking for a golden, crispy top.
Herbs - Garnish with parsley or basil.
🔪 How to make creamy tuna sweetcorn pasta bake
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Bring a pan of salted water to the boil and cook the pasta to al dente, adding the frozen sweetcorn 5 minutes before the end of cooking. Reserve 1 cup of pasta cooking water, drain and set aside.
💡Pro Tip: If you are using tinned sweetcorn rather than frozen, add it into the finished cheese sauce in step 5.
Two: Meanwhile, melt the butter in a large saucepan on a medium heat, then stir in the flour. Cook for 1 minute.
Three: Gradually whisk in the milk and continue to whisk until the sauce thickens. It should coat the back of a wooden spoon.
Four: Take the white sauce off the heat and stir in the grated cheddar cheese, dijon mustard, smoked paprika, salt, and pepper.
Five: Mix the pasta, sweetcorn, and drained tuna into the sauce and mix everything together. Add a little pasta cooking water to loosen the sauce if needed.
Six: Spoon into an ovenproof dish, sprinkle over the grated Parmesan, and bake in the oven for 15 - 20 minutes until golden brown. For an extra golden top, place under the grill for 2-3 minutes.
Seven: Serve with chopped parsley.
Top Tips
- Keep stirring the white sauce continuously while it simmers; using a whisk is most effective for preventing lumps. It should thicken in just a few minutes.
- Cook the pasta until it's al-dente, since it will continue to cook in the oven. This helps prevent the pasta from becoming mushy.
- Season with salt and pepper if needed.
- To avoid mess, place your ovenproof dish on a baking sheet. This will catch any cheese sauce that might bubble over while baking in the oven.
🍴 Serving suggestions
Serve the creamy tuna pasta bake with homemade pesto foccacia and vegetables such as roasted Tenderstem broccoli, roasted courgettes, or air fryer asparagus for a filling, family-friendly meal.
A crisp green salad is nice too (like this rocket salad with Parmesan).
📖 Variations
- Add olives to the pasta bake before placing it in the oven.
- Cook frozen peas along with the pasta during the final few minutes of cooking.
- Experiment with different cheeses, such as Gruyère and mozzarella, for varied flavours.
- Incorporate torn basil leaves or chopped chives into the cheese sauce.
- Substitute the cheese sauce with a tomato-based sauce for a different taste.
- Add a pinch of garlic granules to the cheese sauce for extra flavour.
- For a crunchy topping, combine grated Parmesan with 2 tablespoons of dried breadcrumbs and sprinkle this over the pasta bake before baking.
🥡 Storage
Make Ahead - Make the pasta bake up to the point of baking it in the oven, and instead, pop it in the fridge for up to 2 days (covered in foil). When you're ready to eat it, bake as directed in the recipe, but add an additional 10 minutes to the cooking time.
Store - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat - My preference is to microwave leftovers until piping hot. You can also reheat it in the oven, but make sure the pasta bake is covered in foil to prevent it from drying out.
Freeze - Assemble the pasta bake as directed and instead of baking it in the oven, allow it to cool completely, wrap it in foil and freeze for up to 3 months. Defrost in the fridge before baking.
❓ Frequently asked questions
Yes! Swap one of the tins of tuna for a tin of salmon instead.
Yes, you can freeze the cooked pasta bake for up to 3 months. Allow it to cool completely and you may also like to portion it up into single servings before freezing.
😋 More delicious baked pasta recipes
- Smoky Meatball Pasta Bake
- Spinach and Ricotta Cannelloni
- Slow Cooker Tortellini
- Chicken and Broccoli Pasta Bake
- Chicken Fajita Pasta Bake
- Baked Feta Pasta
- Mac and Cheese with Bacon
- Leftover Gammon Pasta
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Recipe
Easy Tuna Sweetcorn Pasta Bake Recipe
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Equipment
- Large Saucepan
- Whisk
- Chopping Board
- Knife
Ingredients
- 350 g Pasta penne or rigatoni
- 150 g Frozen Sweetcorn or use a tin of sweetcorn instead
- 50 g Butter
- 50 g Plain Flour
- 600 ml Milk
- 200 g Extra Mature Cheddar grated
- 1 teaspoon Dijon Mustard
- 1 teaspoon Smoked Paprika
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 5 Sun Dried Tomatoes chopped
- 2 x 145 g Tinned Tuna in Spring Water drained
- 4 tablespoon Grated Parmesan
- 1 tablespoon Parsley chopped
Instructions
- Preheat the oven to 180°c (160 fan/ gas 4/ 350F)
- Bring a pan of salted water to the boil and cook the pasta to al dente, adding the frozen sweetcorn 5 minutes before the end of cooking. Reserve 1 cup of pasta cooking water, drain and set aside.💡Pro Tip: If you are using tinned sweetcorn rather than frozen, add it straight into the finished cheese sauce in step 6.350 g Pasta, 150 g Frozen Sweetcorn
- Meanwhile, melt the butter in a large saucepan on a medium heat then stir in the flour. Cook for 1 minute.50 g Butter, 50 g Plain Flour
- Gradually whisk in the milk and continue to whisk until the sauce thickens. It should coat the back of a wooden spoon.600 ml Milk
- Take the white sauce off the heat and stir in the grated cheddar cheese, dijon mustard, smoked paprika, salt, and pepper.200 g Extra Mature Cheddar, 1 teaspoon Dijon Mustard, 1 teaspoon Smoked Paprika, ½ teaspoon Salt, ¼ teaspoon Pepper
- Mix the pasta, sweetcorn, and drained tuna into the sauce and mix everything together. Add a little pasta cooking water to loosen the sauce if needed.5 Sun Dried Tomatoes, 2 x 145 g Tinned Tuna in Spring Water
- Spoon into an ovenproof dish, sprinkle over the grated Parmesan, and bake in the oven for 15 - 20 minutes until golden brown. For an extra golden top, place under the grill for 2-3 minutes.4 tablespoon Grated Parmesan
- Serve with chopped parsley.1 tablespoon Parsley
Dana says
This is such a delicious, easy, cozy meal! Perfect for this time of year and so so easy to bring together.
Nancy says
My go to weeknight comfort meal. The kids love it and I usually have all the ingredients handy
Jess says
I have everything to make this for dinner tonight. Yum!
Cara says
This was an amazing nostalgic upgrade! Tasted like my childhood, but let's be honest, so much better 😀
Mirlene says
I shouldve made this pasta instead of having tuna sandwhich! This wouldve been more savory for my kids cause they love pasta. Til next time, I'll make this.