Tuna Pasta Bake

Serves: 2-3

Time: Approx 40 minutes


  • 1 tsp oil

  • 130g dried pasta

  • 1 small red onion, peeled and finely sliced

  • 150g butternut squash, peeled and cut into small cubes (max 1cm)

  • 1 small tin of sweetcorn (165g drained)

  • 1 small tin of tuna (102g drained)

  • ½ - 1 tsp dried dill (I used the latter but have had my dill for a while)

  • Ground black pepper

  • 4 tbsp cornflour

  • 500ml milk of choice

  • 1 slice of bread

  • 25g pine nuts

  • 30g mature cheese, grated


  1. Add the pasta to a saucepan, cover in water, bring to the boil, then simmer until al-dente

  2. Pre-heat the oven to 180°C (fan) and heat the oil in a large frying pan.

  3. Gently fry the onion until soft, then add the butternut squash, sweetcorn and tuna and continue cooking for a few more minutes.

  4. Put the cornflour into a cup and add a bit of milk, stirring into a paste.

  5. Add to the pan, along with the remaining milk, dill and a few twists of black pepper.

  6. Bring slowly to the boil, stirring regularly until the sauce thickens. Turn down the heat and simmer gently, while you make the topping.

  7. Put the bread, pine nuts and cheese in a processor and blitz until fine.

  8. Mix your cooked pasta into your sauce and tip into a casserole dish, top with the breadcrumb mix and bake in the oven for about 25 minutes, or until golden and piping hot all the way through.