Creamy Tuna Pasta Bake
A simple but delicious Creamy Tuna Pasta Bake with leeks and cheddar - so easy to put together but full of flavour. Perfect weeknight comfort food!
Servings: 4 servings
Calories: 589kcal
Equipment
- Pasta Pot
Ingredients
- 350 grams pasta ideally fusilli, penne or rigatoni
- 2 145g tins tuna in springwater or brine drained and flaked
- 2 leeks trimmed and sliced
- 150 grams mature or sharp cheddar cheese grated
- 150 ml double cream heavy cream
- 1 tbsp fresh chopped parsley plus extra to garnish if desired
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- pinch salt to taste
Instructions
- Preheat your oven to 180°c/160 fan/350f and put a large pot of salted water on to boil.
- Add the pasta to the pot and cook for 2 minutes less than recommenced on the packet instructions. Add the leeks to the pot for the final 2 minutes of cooking.*
- Scoop out ¼ cup (4 tablespoons) of the cooking water from the pasta, then drain it.
- In the same (warm) pot you used to cook the pasta, add the cream, the reserved pasta water, two thirds of the cheese (100g) plus the pepper, garlic powder and salt.
- Mix well, then add in the tuna, pasta and parsley and stir again.
- Transfer everything into a baking dish, give it another stir to make sure all the ingredients are evenly distributed, then sprinkle with the remaining cheese.
- Bake in the oven for 15-20 minutes, until the cheese on top is golden brown.
- Sprinkle with some extra chopped parsley and serve.
Notes
*for example, if the pasta packet recommends cooking for 10-12 minutes, you should cook the pasta for 6 minutes then add the leeks and cook for a further 2 minutes, 8 minutes in total.
Nutrition
Calories: 589kcal | Carbohydrates: 65g | Protein: 20g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 271mg | Potassium: 324mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1758IU | Vitamin C: 7mg | Calcium: 335mg | Iron: 2mg