Creamy Gluten-Free Tuna Pasta Bake

Name: Creamy Gluten-Free Tuna Pasta Bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 3 cans tuna in spring water, drained; 500 ml gluten-free penne; 1 red pepper, diced; 1 yellow pepper, diced; 1 large handful baby spinach, roughly chopped; 400 g chopped tomatoes; 2 tbsp garlic-infused oil; 500 ml gluten-free vegetable stock; 2 tbsp tomato puree; 4 tbsp butter; 3 tbsp gluten-free plain flour; 500 ml milk; 50 g extra-mature cheddar, grated; 1 tsp wholegrain mustard; 1/4 tsp salt; 1/4 tsp black pepper; 1 small handful chives, finely chopped

This creamy gluten-free tuna pasta bake is a comforting family dinner packed with tender pasta, sweet peppers, spinach, and a cheesy white sauce. It is easy enough for a weeknight, but hearty and satisfying enough to serve when you want something warm and filling.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

tuna in spring water, drained
3 cans
gluten-free penne
500 ml
red pepper, diced
1
yellow pepper, diced
1
baby spinach, roughly chopped
1 large handful
chopped tomatoes
400 g
garlic-infused oil
2 tbsp
gluten-free vegetable stock
500 ml
tomato puree
2 tbsp
butter
4 tbsp
gluten-free plain flour
3 tbsp
milk
500 ml
extra-mature cheddar, grated
50 g
wholegrain mustard
1 tsp
salt
0.3 tsp
black pepper
0.3 tsp
chives, finely chopped
1 small handful

Step-by-Step Instructions

Make the white sauce first. Melt the butter in a large saucepan over low heat, then stir in the gluten-free flour until a smooth paste forms. Gradually pour in the milk, whisking constantly, and cook for 3-5 minutes until the sauce thickens. Stir in half of the cheddar and the mustard, if using, then season with salt and black pepper to taste. Set aside.

Heat the garlic-infused oil in a large lidded pot over medium heat. Add the diced red and yellow peppers and cook for 3-4 minutes until they begin to soften. Stir in the gluten-free penne, chopped tomatoes, vegetable stock, tomato puree, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then cover, reduce the heat, and simmer for 10-12 minutes, stirring once or twice, until the pasta is nearly tender.

Preheat the oven to 220C/200C fan/gas 7. Remove the lid and gently fold the tuna and chopped spinach into the pasta mixture, breaking up any large chunks of tuna. Cook for 2-3 minutes until the spinach wilts and the sauce thickens slightly.

Transfer the pasta mixture to a large baking dish. Spoon the white sauce evenly over the top, then scatter over the remaining cheddar. Bake for about 15 minutes, or until bubbling and golden. Finish with chopped chives and serve hot.