This budget friendly gluten-free tuna pasta bake recipe is a dinner kids love!
Made from pantry staples, this dinner is so useful for those nights when the fridge is looking a bit empty and you want something simple, comforting, and guaranteed to be eaten.
Creamy bechamel sauce is mixed with tinned tuna, sweetcorn and gluten-free pasta, then topped with grated cheese before being baked in the oven until the cheese is golden and bubbling.
Feel free to use leftover cooked vegetables instead of as well as the sweetcorn. Roast capsicum / pepper or roast pumpkin work particularly well, as do broccoli or cauliflower. I like to use San Remo Organic Brown rice pasta as it keeps its shape well and has a nicer texture than some other gluten-free pasta.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 250 g gluten-free pasta
- 75 g butter
- 75 g Gluten-free plain flour
- 400 ml milk
- 400 ml vegetable stock or milk
- splash gluten-free Worcestershire sace optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 100 g cheddar cheese grated
- 185 g tinned tuna in water or oil, drained
- 420 g tinned sweetcorn drained
- black pepper
- 50 g cheddar cheese grated, for the top
Method
- Preheat the oven to 180ËšC fan / 200ËšC / 356ËšF convection /392ËšF.
- Bring a large pan of salted water to the boil. Add the gluten-free pasta and cook according to packet instructions, less 2 minutes. Check, and if very al dente cook for another minute – you want the pasta to have a little bite. I find the brown rice pasta takes 7-8 minutes.
- Drain the pasta, keeping a cup of water.
- While the pasta is cooking, make the sauce:
- In a medium saucepan melt the butter over a medium heat. Once melted, add the gluten-free flour and stir until well combined.
- Cook for 2-3 minutes, stirring, then slowly add a little of the stock / milk, whisking with a balloon whisk in between each addition.
- Once all the liquid has been added, cook for 4-5 minutes, whisking, until the sauce starts to thicken.
- Take off the heat and add the Worcestershire sauce, if using, the garlic powder and onion powder, 100g (3 ½ oz) grated cheese, drained tuna and sweetcorn and season with black pepper.
- Add the drained cooked pasta and stir to combine. Add a splash of the pasta cooking water if the mixture seems dry.
- Tip the mixture into 28 cm x 21cm (11 x 8 inch) oven proof dish. Sprinkle over the extra 50g grated cheese.
- Place in the preheated oven and cook for 30-35 minutes until golden and bubbling.
- Leave to stand for a couple of minutes before serving.
Nutrition
Calories 767kcal | Carbohydrates 89g | Protein 30g | Fat 35g | Saturated Fat 19g | Polyunsaturated Fat 2g | Monounsaturated Fat 8g | Trans Fat 1g | Cholesterol 107mg | Sodium 920mg | Potassium 560mg | Fiber 5g | Sugar 13g | Vitamin A 1446IU | Vitamin C 7mg | Calcium 419mg | Iron 2mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 250 g gluten-free pasta
- 75 g butter
- 75 g Gluten-free plain flour
- 400 ml milk
- 400 ml vegetable stock or milk
- splash gluten-free Worcestershire sace optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 100 g cheddar cheese grated
- 185 g tinned tuna in water or oil, drained
- 420 g tinned sweetcorn drained
- black pepper
- 50 g cheddar cheese grated, for the top.
Method
- Preheat the oven to 180ËšC fan / 200ËšC / 356ËšF convection /392ËšF.
- Bring a large pan of salted water to the boil. Add the gluten-free pasta and cook according to packet instructions, less 2 minutes. Check, and if very al dente cook for another minute – you want the pasta to have a little bite. (I find the brown rice pasta takes 7-8 minutes.)
- Drain the pasta, keeping a cup of water.
- While the pasta is cooking, make the sauce:
- In a medium saucepan melt the butter over a medium heat. Once melted, add the gluten-free flour and stir until well combined.
- Cook for 2-3 minutes, stirring, then slowly add a little of the stock / milk, whisking with a balloon whisk in between each addition.
- Once all the liquid has been added, cook for 4-5 minutes, whisking, until the sauce starts to thicken.
- Take off the heat and add the Worcestershire sauce, if using, the garlic powder and onion powder, 100g (3 ½ oz) grated cheese, drained tuna and sweetcorn and season with black pepper.
- Add the drained cooked pasta and stir to combine. Add a splash of the pasta cooking water if the mixture seems dry.
- Tip the mixture into 28 cm x 21cm (11 x 8 inch) oven proof dish. Sprinkle over the extra 50g grated cheese.
- Place in the preheated oven and cook for 30-35 minutes until golden and bubbling.
- Leave to stand for a couple of minutes before serving.
Nutrition
Calories 767kcal | Carbohydrates 89g | Protein 30g | Fat 35g | Saturated Fat 19g | Polyunsaturated Fat 2g | Monounsaturated Fat 8g | Trans Fat 1g | Cholesterol 107mg | Sodium 920mg | Potassium 560mg | Fiber 5g | Sugar 13g | Vitamin A 1446IU | Vitamin C 7mg | Calcium 419mg | Iron 2mg
Leave a Reply