Italian Tuna Pasta Bake

READY IN: 50mins




  • Preheat the oven to 350°F
  • Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
  • Melt the butter in a saucepan and sauté the onion until soft.
  • Stir the corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
  • Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
  • Mix in the flaked tuna and heat through. Season to taste.
  • Mix into cooked pasta.
  • For the cheese and spinach sauce, melt the butter in a saucepan and sauté the onion until transparent.
  • Add the flour and continue stirring the mixture all the time.
  • Gradually pour in the milk and keep stirring until the sauce is thickened and smooth.
  • Add the chopped spinach and stir until wilted.
  • Remove from the heat and stir in the 2 c grated Cheddar cheese.
  • Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
  • Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
  • This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.