Cupboard Tuna Pasta Bake

A tuna pasta bake is one of those dinners that quietly feeds a family without costing much. It relies largely on tins and a packet of pasta, which means you can often make it without any special shopping. It is comforting, adaptable and a good way to use up odds and ends, which is exactly what you want from a budget meal.

Why it is good value

Every main ingredient here is inexpensive and long-lasting. Pasta, tinned tomatoes, tinned tuna and sweetcorn can all sit in the cupboard for months, and a block of cheese lasts a good while in the fridge. A single dish stretches to four portions, and leftovers make a good packed lunch the next day. If you are looking at ways to plan around meals like this, our guide to a week of dinners on a budget offers a few ideas.

Choosing your pasta

Short tubes and shapes with ridges work best, because they hold the sauce and the little flakes of tuna. Penne, rigatoni, macaroni or fusilli will all do the job. If you are unsure which to use, see our overview of pasta shapes. Undercook the pasta slightly before it goes in the oven, as it will continue to soften in the sauce while it bakes.

Making the sauce

The sauce here is a simple tomato one. Soften the onion gently so it turns sweet, add the tinned tomatoes and herbs, and let it simmer for a few minutes until it thickens a little. If it tastes sharp, a pinch of sugar rounds it off. A clove of garlic or a spoonful of tomato purée makes it richer if you have them. Season generously, because pasta soaks up a lot of flavour.

Draining the tuna and combining

Drain the tuna well to avoid a watery bake. Flake it into the sauce with a fork, then add the cooked pasta and sweetcorn. Stir gently, so the pasta does not break up. Taste the mixture before it goes into the dish, as this is your last chance to adjust the seasoning.

Topping and baking

Scatter the grated cheese over the top, covering the surface evenly, and bake until it is golden and bubbling at the edges. If the top browns too fast, loosen a piece of foil over it. A handful of breadcrumbs mixed with the cheese adds a crisp finish. Check that the bake is piping hot all the way through before serving.

Easy variations

• Add a handful of spinach or peas to the sauce for extra greens.
• Swap the tomato sauce for a simple white sauce, if you prefer a creamy bake.
• Use tinned salmon or cooked chicken in place of tuna.
• Stir in a spoonful of mustard for a savoury kick.
• Top with sliced tomato for a fresher finish.

Serving and storing

Serve with a green salad, steamed broccoli or a few slices of garlic bread. Cool leftovers quickly, cover and refrigerate, and eat them within a day or two, making sure they are heated until steaming hot before eating again. The bake also freezes well in portions.

Frequently asked questions

Can I prepare it ahead? Yes. Assemble it, cool it, cover it and keep it in the fridge until you are ready to bake, adding a few extra minutes to the cooking time.

Is tinned tuna a healthy choice? It is a convenient source of protein. Official guidance suggests limiting how much oily fish and some types of tuna you eat, so check current advice if you have particular needs.

What if I do not have sweetcorn? Peas, chopped peppers or mushrooms all work well.