Opies Tuna Pasta Bake

A comforting, oven-baked tuna pasta dish combines tender pasta with flaky tuna, sweet vegetables and a rich, creamy cheese sauce for a hearty, satisfying meal. Baked until bubbling and golden on top, the dish balances savoury depth with a subtle tang from added ingredients like capers or onions, bringing bursts of flavour throughout. Finished with a crisp, cheesy topping and fresh herbs, it’s a classic, family-friendly bake that transforms simple store-cupboard staples into a warm, filling centrepiece.
Cooking Time
30
Portions
4

Ingredients

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  • g Pasta (we used Rigatoni)
  • g broccoli, cut into small florets
  • g butter
  • g Plain Flour
  • ml Milk
  • g Mature Cheddar Cheese, grated
  •   Cherry Tomatoes, halved
  • g can Tuna in springwater, drained and flaked
  • g can Sweetcorn, rinsed, drained
  •   tbsp Opies Capers
  •   jar Opies Cocktail Onions, drained and halved
  • g Mature Cheddar, grated
  •   handfuls of Breadcrumbs
  •   portion Flat-leaf parsley, to serve

  • 1

    Step 1

    Preheat oven to 210°C. Lightly grease a large ovenproof dish.
  • 2

    Step 2

    Cook the pasta in a pan of salted boiling water until al dente (follow pack instructions for exact timings). For the last two minutes of cooking, adding the small broccoli florets. Drain and set aside.
  • 3

    Step 3

    Whilst the pasta is cooking, make the cheese sauce. Melt the butter in a saucepan and stir in the flour and cook for 1-2 minutes. Gradually add in the milk, stirring continuously to avoid lumps. Once all the milk is added, keep stirring and bring to a gentle boil. Reduce the heat and simmer gently for around 5 minutes. Season with salt and pepper. Remove from the heat. Stir in 80g of grated cheese allowing it to melt in the sauce’s residual heat.
  • 4

    Step 4

    Combine the pasta, broccoli, cheese sauce, tuna, tomatoes, capers, onions and corn in a large bowl and mix well. Sprinkle with the remaining 120g of cheddar and breadcrumbs.
  • 5

    Step 5

    Bake for 15 mins or until golden. Top with parsley and serve immediately.

Ingredients

  • 360 g Pasta (we used Rigatoni)
  • 250 g broccoli, cut into small florets
  • 25 g butter
  • 25 g Plain Flour
  • 500 ml Milk
  • 80 g Mature Cheddar Cheese, grated
  • 6 Cherry Tomatoes, halved
  • 425 g can Tuna in springwater, drained and flaked
  • 200 g can Sweetcorn, rinsed, drained
  • 2 tbsp Opies Capers
  • 0.5 jar Opies Cocktail Onions, drained and halved
  • 12 g Mature Cheddar, grated
  • 2 handfuls of Breadcrumbs
  • 1 portion Flat-leaf parsley, to serve