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Tuna Pasta Bake- Avoid Dry Bakes with These Expert Tricks

Tuna Pasta Bake

A rich, creamy tuna and sweetcorn pasta bake with a golden cheese crust - made never-dry by slightly undercooking the pasta before it finishes in the oven.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 300 g pasta penne or fusilli
  • 2 cans tuna in spring water 160g each, drained
  • 1 can sweetcorn drained
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 400 ml double cream
  • 200 g cheddar cheese grated
  • 50 g Parmesan cheese grated
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 100 g breadcrumbs optional, for the topping

Method
 

  1. Bring a large pot of salted water to the boil. Cook the pasta for 2 minutes less than the packet's al dente time, then drain immediately - it will finish cooking in the oven, which is what keeps the bake from drying out.
  2. Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook for about 5 minutes until softened, then stir in the garlic and cook for a further minute.
  3. Pour in the double cream and bring to a gentle simmer. Stir in most of the cheddar (reserving a handful for the topping), the oregano, basil, salt and pepper, until melted into a smooth, loose sauce.
  4. In a large bowl, combine the underdone pasta, drained tuna, sweetcorn, and the sauce. Transfer to a baking dish and scatter over the reserved cheddar, the Parmesan, and breadcrumbs if using.
  5. Air fryer: 180°C for 15-20 minutes. Oven: 200°C (180°C fan) for 20-25 minutes, until golden and bubbling on top.