Cheesy Tuna Pasta Bake Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Steps:

• Cook pasta according to package directions.
• Meanwhile, melt cream cheese in milk in med saucepan over low heat.
• Add cheedar and garlic.
• Add tuna and mix well.
• Once pasta is cooked, drain and pour tuna mix on top.
• Mix well and serve.

Steps:

• Cook macaroni to desired doneness, drain.
• Meanwhile, heat oven to 350°F Spray casserole with nonstick cooking spray. In large bowl, combine all remaining casserole ingredients; stir to combine.
• Add cooked macaroni, stir gently to mix. Pour mixture into casserole. Sprinkle with crushed potato chips.
• Bake at 350F for 25 to 35 minutes.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11x7-in. baking dish., Layer with 3 noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella cheese. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.

Steps:

• Cook pasta according to directions - set aside.
• Drain tuna - set aside.
• Finely chop onion, celery and mushrooms.
• Heat olive oil over medium heat and saute chopped veggies until onions are translucent.
• Add can of cream of mushroom soup, milk, and salt and pepper.
• Gently heat to a simmer while stirring.
• Spray a 9 x 13 glass pan lightly with cooking spray.
• Layer pasta, 3/4 cup of cheese, crumble tuna and then pour mushroom sauce sauce over the dish - top with another 3/4 cup of cheese.
• Cover with aluminum foil and bake at 350 degrees for 25 minutes.
• When timer rings, you can remove foil and broil to just brown the top slightly to your own preference.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Steps:

• Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins cooking time.
• Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. Remove from the heat, add the mustard and season well.
• Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt and adding broccoli to the boiling water for last 3 min.; drain. Combine pasta with tuna, cheddar cheese and mustard in large bowl.
• Mix reduced-fat cream cheese and milk in microwaveable bowl until blended. Microwave on HIGH 2 to 3 min. or until cream cheese is melted and mixture is well blended, stirring every 30 sec. Add to tuna mixture; mix lightly.
• Spoon into 4 (1-cup) ovenproof dishes sprayed with cooking spray; top with cracker crumbs. Place in shallow pan.
• Bake 25 to 30 min. or until casseroles are heated through and tops are golden brown.

Steps:

• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
• Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
• Spread the cooked egg noodles in the prepared baking dish.
• Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
• In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
• Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
• Serve warm.
• Enjoy!

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients in large microwaveable bowl. Microwave on HIGH 2 min.; stir. Microwave 1 to 2 min. or until heated through, stirring after each minute.
• Drain pasta. Add to tuna mixture; mix lightly.

Steps:

• Heat broth to a boil in skillet. Add noodles and cook until just tender, stirring often. The broth will be almost gone. Do not drain.
• Stir in soup, milk, tuna, and cheese until incorporated.
• Once cheese is melted, add peas and heat through.
• Mix bread crumbs with butter. Sprinkle on top and heat another 5 minutes.

Steps:

• 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.

Steps:

• Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.
• When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad and garlic bread.

Steps:

• Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
• Bake in a preheated oven until cheese is melted and bubbly.

Steps:

• Preheat the oven to 190C/Gas 5.
• In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.
• Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes.
• Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.
• Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don't allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk)
• Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.
• Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce.
• Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).
• Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.