Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Tuna Tagliatelle Bake

A family favourite. This nutritious tuna pasta bake recipe is cheap, easy and can be made in advance. Perfect for busy family dinners.

From the book


This is a tasty and nutritious pasta dish that is quick and easy to make for the whole family using store cupboard ingredients, including a can of tomato soup. Make this recipe a day in advance then keep it chilled in the fridge ready to bake.

Read more Read less


225g / 8 oz green and white tagliatelle
25g /1 oz butter
1 small onion, finely chopped
1 heaped tbsp cornflour
405g / 14 oz can cream of tomato soup
2 tbsp chopped fresh parsley
½ tsp dried mixed herbs
400g / 14 oz can tuna in oil, well drained
For the cheese sauce:
25g / 1 oz butter
20g / ¾ oz flour
375ml / 12 fl oz milk
A pinch of dried mustard powder
100g / 4 oz Cheddar cheese, grated
1 tbsp snipped fresh chives
50g / 2 oz sweetcorn, cooked
salt and black pepper
For the topping:
25g / 1 oz brown breadcrumbs
25g / 1 oz Cheddar cheese, grated
1 tbsp freshly grated Parmesan cheese

Essential kit

You will need a 25 x 20 cm (10 x 8 in) ovenproof dish.

Don't miss our spring eBook sale!


Preheat the oven to 180°C/350°F/Gas 4.

Cook the tagliatelle in a large saucepan of lightly salted boiling water according to the packet instructions until just tender, then drain.

Meanwhile, melt the butter in another saucepan and sauté the onion until softened. Mix the cornflour with 2 tablespoons of cold water until dissolved. Mix the cornflour mixture, tomato soup, parsley and herbs with the sautéed onion and cook over a medium heat for about 5 minutes or until the sauce has thickened. Stir the tuna into the sauce and mix with the cooked tagliatelle.

To make the cheese sauce, put the butter, flour and milk into a saucepan and cook over a medium heat. Using a balloon whisk, keep whisking the mixture until it boils and thickens to form a smooth sauce. Add the mustard powder and simmer for 2-3 minutes. Remove from the heat and stir in 75 g (3 oz) of the cheese until melted. Stir in the chives and cooked sweetcorn and season to taste.

Arrange the tuna and pasta mixture in a 25 x 20 cm (10 x 8 in) ovenproof dish and pour over the cheese sauce. Mix together the breadcrumbs and grated cheeses for the topping and scatter these over the top. Bake for 20 minutes, then brown under a preheated grill for a few minutes before serving.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Annabel’s Family Cookbook

Close menu