Cheesy Tuna Pasta Bake
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
  • 10oz./300g fusilli pasta
  • 2 tablespoons butter
  • 1 garlic clove, pressed
  • 1 onion, chopped
  • 1 bell pepper, seeded and chopped
  • 1 tablespoon cornstarch
  • ½ cup/120ml water
  • 14oz./400g canned chopped tomatoes
  • ½ teaspoon basil, dried
  • ½ teaspoon oregano, dried
  • 2 tablespoons parsley, fresh
  • 12oz./360g (2 cans) tuna in water, drained and flaked
  • 2 tablespoons flour
  • 1¼ cups/300ml milk
  • 3oz./90g frozen or a few handfuls of fresh spinach, thawed, drained and chopped
  • ¾ cup/100g shredded cheese, we used gouda, but cheddar works great as well plus a few handfuls of cheese for the topping
  1. Preheat the oven to 350℉/180℃.
  2. Boil the pasta just until al dente, drain and rinse off with cold water in order to keep it from over-cooking.
  3. Melt one tablespoon of butter in a large pot on medium heat. Add the garlic and ½ of the chopped onion and cook until soft. Add the bell pepper and continue to cook for another 2-3 minutes.
  4. Stir the cornstarch into the ½ cup of water until dissolved, then add it along with the chopped tomatoes to the onions. Bring to a boil.
  5. Then add the herbs and cook gently for about 5 minutes.
  6. Mix in the flaked tuna, heat through and season to taste.
  7. While the tomato sauce is cooking, melt the other tablespoon of butter in a medium pot, add the rest of the onion and cook until soft.
  8. Add the flour and continue to stir until well-mixed. Take the pot off of the heat and slowly add the milk continuing to stir. Place pot back on heat and allow to simmer under continuous stirring until sauce is thickened and smooth.
  9. Add the chopped spinach and stir until heated through or wilted (if using fresh).
  10. Remove from heat and stir in grated cheese.
  11. Mix the pasta and tomato sauce together and place in a greased oven-proof dish.
  12. Top with the spinach cheese sauce and sprinkle with some more grated cheese.
  13. Bake for 25 minutes or until golden brown.
Recipe by My Little Gourmet at