Tuna and Pasta Bake
To be enjoyed hot or cold, this Tuna and Pasta Bake is something you can make with what’s already stocked in your kitchen cupboard. The Bertolli with Butter and mustard powder really bring definition to the dish, while the tuna, sweetcorn and peas keep it light and fresh. It’s perfect boxed up for workweek lunches – if there’s any left over that is.
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Prep time15 minutes![]()
4 portions
Ingredients
- Includes350 grams short pasta shapes
- Includes30 grams Bertolli buttery spread
- Includes30 grams flour
- Includes1 level teaspoon Colman's Mustard Powder
- Includes400 ml semi-skimmed milk
- Includes125 grams mature cheddar cheese grated
- Includes250 grams can tinned tuna in spring water
- Includes200 grams can sweetcorn drained
- Includes115 grams frozen peas
- Includeshandful of freshly chopped parsley optional
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Cook the pasta according to pack instructions and drain.
- Meanwhile, place Bertolli with Butter, flour, mustard and milk in a saucepan and place over a moderate heat. Bring to the boil, stirring constantly until smooth and thickened.
- Add half the cheese, tuna, sweetcorn and peas and the cooked pasta. Spoon into an ovenproof dish and sprinkle with remaining cheese.
- Bake in preheated oven 200°C, 180°C fan, Gas 6 for 20-25 minutes. Garnish with parsley if desired.
