Tuna and Pasta Bake

Photo by Paul Burchell


300g macaroni pasta
⅓ cup butter
2 tablespoons plain flour
2 cups milk
3/4 cup grated cheese (cheddar or mozzarella)
425g Gold Seas tuna in springwater, drained, flaked


Grease an 8 cup-capacity baking pan.

First, start cooking pasta in a medium pot of boiling water, add some salt and follow package instructions, until pasta becomes al dente. Drain water and reserve 1/4 cup pasta broth or liquid. Return pasta to pan.

Bechamel Sauce:
In another pan, melt butter using medium fire. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring continuously for 4 minutes. Cook until sauce becomes smooth and thick. Turn off  heat. Season with pepper and sprinkle grated cheese.

Pour bechamel sauce to pasta with tuna and reserved cooking liquid. Toss to combine. Transfer mixture into prepared dish. Sprinkle with more cheese on top.


Bake on a preheated oven at 220°C for 12 to 15 minutes or just until cheese is melted and golden.


Serve and enjoy with your favorite Garlic bread on the side. Mmmmmm..yummy!