Creamy Tuna & Spinach Pasta Bake

The ultimate family crowd-pleaser, this tuna bake is cheesy and delicious.

At a glance

Approx 45 minutes
Serves 4 people


  • 400g Rigatoni or Fusilli Pasta
  • 3 tbsp butter
  • 1 onion, diced
  • 1/3 cup plain flour
  • 2 1/2 cups milk
  • 2 1/2 cups cheddar cheese, grated
  • pinch of salt
  • pinch of pepper
  • 425g Sandhurst Tuna in Brine, drained and flaked
  • 1 large handful of Houston’s Baby Spinach
  • 1 large handful of fresh parsley, chopped, plus 1tsp extra for serving.
  • 1 tbsp Parmesan cheese, finely grated


  1. Heat oven to 180°C.
  2. Bring a large pot of water to the boil. Add the pasta and cook to packet instructions.
  3. While the pasta is cooking, melt the butter in a saucepan, add in the onion and saute on low heat for 6-8 minutes, until the onions are very soft.
  4. Turn up the heat to medium and stir in the flour, cooking for 1 -2 minutes.
  5. Slowly add the milk, using a whisk to steadily stir it in. Once all the milk is incorporated, continue to heat, stirring constantly until the sauce thickens.
  6. Add in 2/3 of the cheese, the baby spinach, salt and pepper. Stir until cheese is melted and spinach has wilted. Remove from the heat and set aside.
  7. Drain the pasta and pour into a casserole/baking dish. Pour over the white sauce, then add the tuna, and the parsley.
  8. Mix together and sprinkle on the cheddar cheese.
  9. Bake in the oven for 15-20 mins, until the cheese is golden brown. Sprinkle the top with the parmesan cheese and remaining parsley and serve immediately.