Best 8 Tuna And Rigatoni Bake Recipes

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Indulge in a delightful culinary journey with our Tuna and Rigatoni Bake recipe, a harmonious blend of classic Italian flavors and the delicate taste of tuna. This delectable dish features tender rigatoni pasta coated in a creamy and flavorful sauce, generously filled with succulent tuna, a variety of vegetables, and a symphony of herbs and spices. Our recipe offers two enticing variations: a classic Tuna and Rigatoni Bake and a zesty Tuna and Rigatoni Bake with Sun-Dried Tomatoes and Spinach. Both versions promise a satisfying meal that will tantalize your taste buds and leave you craving for more.

Here are our top 8 tried and tested recipes!

EASY TUNA PASTA BAKE



Easy Tuna Pasta Bake image

Looking for an easy midweek dinner option? Try this extremely simple yet delicious creamy tuna pasta bake with lots of Parmesan cheese.

Provided by Fioa

Categories     Seafood     Fish     Tuna

Time 45m

Yield 4

Number Of Ingredients 9

1 (14.6 ounce) package penne pasta
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 (5 ounce) cans tuna, drained and flaked
1 cup heavy whipping cream
salt and ground black pepper to taste
½ teaspoon ground nutmeg
1 ¼ cups grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
  • While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
  • Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 857.2 calories, Carbohydrate 79.9 g, Cholesterol 139.5 mg, Fat 38.7 g, Fiber 4 g, Protein 48.9 g, SaturatedFat 21.2 g, Sodium 517.8 mg, Sugar 5 g

CREAMY TUNA PASTA BAKE



Creamy Tuna Pasta Bake image

Creamy Tuna Pasta Bake - a classic meal that everyone loves - made with mostly store-cupboard ingredients!

Provided by Nicky Corbishley

Categories     Dinner

Time 55m

Number Of Ingredients 12

400 g (14 oz) rigatoni pasta
3 tbsp butter
1 onion (peeled and chopped finely)
40 g (1/3 cup) plain/all purpose flour
600 ml (2.5 cups) milk
250 g (2.5 packed cups) strong cheddar, grated
1/4 tsp salt
1/4 tsp pepper
320 g (11 oz) canned tuna (albacore tuna if possible) (drained and flaked)
330 g (11.5 oz) canned sweetcorn (, drained)
150 g (1 cup) frozen petit pois
chopped parsley to serve

Steps:

  • Heat oven to 180C/350f.
  • Boil a large pan of water, add the pasta and cook for 10 minutes.
  • Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
  • Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don't whisk) it in.
  • Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
  • Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
  • Mix together, then sprinkle on the remaining cheese.
  • Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.

Nutrition Facts : Calories 690 kcal, Carbohydrate 66 g, Protein 40 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 78 mg, Sodium 547 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

CREAMY TUNA PASTA BAKE



Creamy Tuna Pasta Bake image

If you're looking for a simple, easy-to-follow creamy tuna pasta bake recipe, this is the one! Absolutely easy, cheesy and loaded with veggies!

Provided by Andrea Soranidis - The Petite Cook

Categories     Main Course

Number Of Ingredients 12

400 g rigatoni pasta
50 g butter
50 g all-purpose flour
600 ml fresh whole milk (warmed)
Sea salt and freshly cracked black pepper (to taste)
a generous pinch of freshly grated nutmeg
125 g strong cheddar (grated)
125 g Parmesan cheese (grated)
220 g tuna fillets in jars (or canned tuna chunks) (drained and flaked)
200 g frozen sweetcorn drained
200 g frozen peas
handful fresh parsley (chopped)

Steps:

  • Heat the oven to 180°C/160°C (fan) or gas mark 4.
  • Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
  • Look at the instructions on your pasta packaging. See how long it tells you to boil the rigatoni for, and drain the pasta three minutes before this time.
  • For the white sauce, melt the butter in your saucepan and stir in the plain flour to make a "roux", which is basically the base of the sauce.
  • Once you have cooked the roux for a minute (don't let it brown), slowly stir in 600ml of milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.
  • If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.
  • Turn the heat off and season with sea salt, freshly cracked black pepper and freshly grated nutmeg to taste.
  • Once the white sauce is ready, stir in 2/3 of the cheddar and 2/3 of the parmesan cheese, and set the sauce aside.
  • By this time, your rigatoni should be ready and super al dente.
  • Drain and transfer the pasta into a large bowl, add in the tuna, sweetcorn and peas.
  • Stir in ½ of the white sauce and mix until combined. You can also add some chopped parsley if you like.
  • Transfer the ingredients in a 6x8 inches baking dish, and top with the remaining white sauce.
  • Sprinkle the remaining cheddar and parmesan cheese on top, and your pasta is ready to hit the oven.
  • Bake for around 15-20 minutes, or until the cheese on top is golden brown. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra.

Nutrition Facts : Calories 670 kcal, Carbohydrate 74 g, Protein 37 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 79 mg, Sodium 710 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

SKINNY TUNA AND RIGATONI BAKE



Skinny Tuna and Rigatoni Bake image

72% less sat fat • 43% less cholesterol than the original recipe. Freshen up tuna-noodle casserole with a lightened lemon, dill, and mustard sauce and a crunchy crouton topper. Rigatoni replaces traditional noodles for a new look as well.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 17

2 cups dried rigatoni or penne pasta (6 ounces)
1 cup coarsely chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon finely shredded lemon peel
1/4 teaspoon black pepper
2 cups Progresso™ reduced-sodium chicken broth
2 cans (5.5 oz) chunk light tuna (water-pack), drained
1/2 cup finely crushed herb-seasoned croutons
2 tablespoons butter, melted
1 small lemon, thinly sliced
1 tablespoon capers (optional)
Fresh dill sprigs (optional)

Steps:

  • Preheat oven to 375° F. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
  • In a medium saucepan, cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
  • In a small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover and top with lemon slices. Bake, uncovered, 5 minutes more or until heated through. Let stand for 5 minutes before serving. Sprinkle with capers and dill sprigs, if desired.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 3 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

EASY TUNA CASSEROLE



Easy Tuna Casserole image

Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too.

Provided by LMCDEVIT

Categories     Seafood     Fish     Tuna

Time 45m

Yield 8

Number Of Ingredients 5

3 cups cooked macaroni
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 ½ cups French fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
  • Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 37.1 g, Cholesterol 22.6 mg, Fat 28.5 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 9.7 g, Sodium 705.8 mg, Sugar 0.6 g

SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI



Spicy Tomato-Tuna Noodle Skillet Casserole With Aioli image

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.

Provided by Kendra Vaculin

Categories     Egg     Garlic     Olive Oil     Onion     Pasta     Tuna     Anchovy     Pepper     Parsley

Yield 4 servings

Number Of Ingredients 20

Aioli
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
Casserole and Assembly
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5-6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

Steps:

  • Aioli
  • Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
  • Casserole
  • Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
  • Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
  • Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
  • Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
  • Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
  • Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

EASY TUNA PASTA BAKE



Easy tuna pasta bake image

A simple cheesy tuna bake that's filling and guaranteed to be a hit with the kids

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

400g fusilli pasta
100g frozen pea
50g butter
50g plain flour
600ml milk
1 tsp Dijon mustard
2 x 195g cans tuna , drained
4 spring onions , sliced
198g can sweetcorn , drained
100g cheddar , grated

Steps:

  • Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins cooking time.
  • Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. Remove from the heat, add the mustard and season well.
  • Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.

Nutrition Facts : Calories 655 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium

TUNA PASTA BAKE



Tuna pasta bake image

Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn

Provided by Good Food team

Categories     Dinner, Pasta

Time 50m

Number Of Ingredients 8

600g rigatoni
50g butter
50g plain flour
600ml milk
250g strong cheddar, grated
2 x 160g cans tuna steak in spring water, drained
330g can sweetcorn, drained
large handful chopped parsley

Steps:

  • Heat oven to 180C/fan 160C/gas 4.
  • Boil 600g rigatoni for 2 mins less time than stated on the pack.
  • To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
  • Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
  • Remove from the heat and stir in all but a handful of the 250g grated cheddar.
  • Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
  • Transfer to a baking dish and top with the rest of the grated cheddar.
  • Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Nutrition Facts : Calories 752 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.43 milligram of sodium

Tips:

  • To ensure the pasta is cooked evenly, make sure to stir it occasionally during the cooking process.
  • If you prefer a creamier sauce, add an extra 1/2 cup of milk or cream to the recipe.
  • For a more flavorful dish, use a variety of cheeses, such as mozzarella, cheddar, and Parmesan.
  • To add a touch of spice, sprinkle some red pepper flakes or chili powder into the sauce.
  • For a healthier version of this dish, use whole wheat pasta and low-fat milk.

Conclusion:

Rigatoni and tuna bake is a versatile and delicious casserole that can be easily customized to your liking. With its creamy sauce, tender pasta, and flavorful tuna, this dish is sure to be a hit with the whole family. You can also get creative with your ingredients and toppings, making it a great option for a quick and easy weeknight meal. So next time you're looking for a hearty and comforting dish, give tuna and rigatoni bake a try!

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