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Cheesy tuna corn mushroom pasta bake

Published on October 12, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1
    • Difficulty Level

Cheesy tuna corn mushroom pasta bake

Our cheesy tuna corn mushroom pasta bake is a delicious and affordable family favourite. The flavor profile of a Cheesy Tuna, Corn, and Mushroom Pasta Bake is rich, savory, and satisfying. The cheese is a prominent flavor in this dish, providing a creamy and indulgent taste. Common cheeses used in pasta bakes include cheddar, mozzarella, or parmesan. The tuna adds a unique umami flavor to the dish. It’s often packed in oil or water, and when cooked, it blends well with the other ingredients.

This version has a little more flavour than more traditional recipes. Your whole family will love it.

Cheesy tuna corn mushroom pasta bake

Tips: Boil the pasta until it’s just cooked, with a slight firmness. This will prevent it from becoming too soft when baked in the oven. Use quality ingredients. Choose high-quality tuna, fresh or frozen corn, and fresh mushrooms for the best flavor and texture.

If you’re looking for more inspirational and tasty tuna recipe ideas, check out our complete range of easy to make tuna recipes.

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Recipe Rating

  • (5 /5)
  • 8 ratings

Ingredients

  • 1 x 425g can Safcol Tuna in Springwater, drained and flaked
  • 400g rigatoni, macaroni penne or spiral pasta
  • 10 button mushrooms, sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 250g of corn kernels (fresh or frozen)
  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 150g strong Cheddar, grated
  • 50g Parmesan, grated
  • 2 teaspoons of Tabasco (optional)
  • 1 cup flat leaf parsley, chopped
  • sea salt and freshly ground black pepper to taste

Instructions

  1. Heat oven to 180°C
  2. Cook the pasta for 2 minutes less time than stated on the pack. Drain the pasta.
  3. In medium frying pan at a moderate heat add the olive oil, sauté the mushrooms until just starting to change colour, add the garlic cook for 1 more minute and remove from the heat.
  4. To make the white sauce, melt the butter in a heavy bottomed saucepan or wok on a moderate heat and stir in the flour. Cook for 1 min, then gradually stir in the milk and continuing to stir bring to a simmer to make a thick white sauce. Add the corn, mushrooms and garlic remove from the heat and stir in the cheese. (reserve 50g of Cheddar to sprinkle on top)
  5. Mix the pasta with the white sauce and veggies, flaked tuna, and parsley, then season to taste. Transfer to an ovenproof baking dish and top with the reserved grated Cheddar. Bake for 15-20 min until the cheese on top is golden and starting to brown. Serve with a green salad.

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