Creamy Gluten-Free Tuna Pasta Bake

With four children we have a very busy household so I love recipes like this which are quick, easy and can be made ahead of time. Although it’s also simple to pull together 20 minutes before the school run to be eaten piping hot when we get back.

This Tuna Pasta Bake uses my popular gluten-free white sauce recipe which takes about 5 minutes to prepare. Then to this base we simply stir in cream cheese, cheddar cheese, sun-dried tomato paste, blanched fresh tomatoes, tuna, sweetcorn, parsley for greenery and the pasta. Toss a load more cheddar and some breadcrumbs over the top and there you have it. Minimal chopping and no sauteing, it’s just a bit of heating, stirring and assembly.

This pasta sauce is totally foolproof which you can’t really mess up by making it too thin or thick or splitting. It’s made entirely from scratch and tastes incredibly fresh and flavourful.

Read on for my easy tips for perfectly cooked gluten-free pasta (no mush here), what I recommend for the ideal gluten-free crumb, plus make ahead tips including detailed freezing guidance.

Choosing The Best Gluten-Free Pasta

I think gluten-free pasta has vastly improved over the past few years but some are certainly better than others.

When it comes to specific brand recommendations, check the ingredients list and, if you are familiar, approach it in the same way I teach gluten-free flour blending. Focus on the balance of flours – in this case I like to choose pastas which include both wholegrains and protein packed flours.

Stick to brands which use more than one flour in the blend (i.e. just brown rice flour pasta often can be soggy and lose its shape or the flavour of just lentil flour can be overpowering). I find better success using pastas which have a more balanced blend.

For example, seek gluten-free pasta brands which might have both rice flour (the wholegrain) and quinoa or chickpea flour (the protein packed flours) in the ingredients list. They don’t necessarily have to be the expensive options as some supermarket versions are often very good and economical.

UK Gluten-Free Pasta Brand Recommendations

M&S Made Without, Tesco Free From, Waitrose Free From, Aldi Free From, Lidl Just Free all use just a blend of rice flour and corn in their pastas. I think we need more balance and more protein.

For a supermarket choice I personally recommend Sainsburys Free From Penne Pasta, which I used to recipe test in this pasta bake, which uses rice, corn and also quinoa. Including quinoa which is protein packed flour gives the end result more stability.

If you can splash out for a brand then Garofalo pasta which also has rice, corn and quinoa is very good and holds its shape well.

Whichever pasta you use, do note that overcooking gluten-free pasta is often the culprit of soggy results, and as such gluten-free pasta dishes often don’t lend themselves well to re-heating.

Always check labels though as different pasta brands vary in ingredients so if you have to avoid anything specific (as well as gluten) then it’s always worth reading labels before you buy.

Ingredients Needed

Gluten-Free Pasta. For the pasta shape, I like using penne pasta for this pasta bake but fusilli works well too. If you are looking for brand recommendations then see above.

Tuna. This recipe works with any kind of tuna. Albacore tuna has the best flavour and firmest texture. However, the cheaper tins of tuna are absolutely fine and is what I use most frequently. I prefer using tuna in oil as it’s often got the best flavour. You can happily use tuna in brine or spring water if you prefer. Whatever tuna you choose to use just make sure it’s well-drained so you are not adding excess oil or water to the recipe. This recipe uses 2 x 125g tins of tuna which works out about 200g drained weight.

Fresh tomatoes. This recipe uses large sized tomatoes and you don’t need fancy organic tomatoes but they often provide the best flavour. If you can get locally grown tomatoes then you’ll be winning!

Sweetcorn. We just need drained tinned sweetcorn. It adds a little texture, a smattering of veg and some sweetness to the recipe. You can swap for frozen peas  or omit.

Milk. This creamy sauce is mainly milk based thickened with cornflour. Whole milk is the best choice here but you can use a dairy-free alternative if you need to. Oat milk is especially good here.

Cornflour (cornstarch). This starchy flour is naturally gluten-free and very easy to use to thicken the white milk sauce. Check labels for cross-contamination.

Cheese. I like to use a good mature cheddar here for flavour. If you wanted to use half cheddar and half gruyere to really make it something special then I’m not stopping you.

Cream cheese. Instead of cream I like cream cheese here for that extra flavour. It thickens up the sauce and adds even more cheesy flavour. You can use a supermarket brand or Philadelphia – it’s up to you. However, do make sure it’s full-fat for the richest best results.

Sundried tomato paste. This is quite an easily accessible ingredient from the supermarket I’ve found, but if you can’t find it in your smaller local one then regular tomato puree works just as well.

Garlic. We need just a few crushed cloves. You can use lazy garlic from the jars in the supermarket – just 1 teaspoon is needed.

Dijon mustard. This adds depth to the sauce. I love mustard with any creamy sauce for richness.

Honey. It adds some lovely sweetness to the sauce.

Chilli flakes. It’s lovely to have a little bit of a chilli kick with creamy sauces and to be honest this amount is barely noticeable. You can add more if you like or you can omit entirely.

Salt and pepper. This recipe uses a scant amount of salt. Taste the sauce before you add to the rest of the ingredients to see if you want to add more.

Nutmeg. This small amount of spice is a great base note to the pasta sauce.

Parsley. Fresh parsley adds some lush greenery and fresh flavour to proceedings. You can see from the photos that I’ve also served the dish with extra fresh basil which is delicious too.

Breadcrumbs. I stash gluten-free breadcrumbs in my freezer, they are usually created from staled loaves of my homemade gluten-free bread. However, they are easy to make from fresh gluten-free bread too – I give you lots of tips in my Gluten-Free Breadcrumbs recipe post. You can also use shop bought gluten-free breadcrumbs if you like.

How To Make Creamy Gluten-Free Tuna Pasta Bake

For full recipe instructions go to the recipe card at the end of this post.

At a glance:

• Blanch the tomatoes for 5 minutes and peel.
• Blanch the pasta for 5 minutes.
• Make the white sauce, then add tomatoes, cheese and flavourings.
• Mix the sauce, sweetcorn, tuna and pasta in a large bowl.
• Pour into baking dish, add breadcrumbs, cheese and bake.

With images:

Peel the tomatoes by marking a cross at each base and sitting them in a bowl of just-boiled water for 5-10 minutes. Remove and the skins peel right off.

Cook the pasta for 5 minutes only in boiling water. Drain, rinse and set aside.

Whisking the cornflour with the whole milk in a cold saucepan.

Add the black pepper, salt and nutmeg then heat until it thickens with a gentle simmer.

Turn the heat down to the lowest setting and tip in the tomatoes, mixing into the sauce. Follow with half the cheddar (75g) and the cream cheese and keep stirring until melted.

Add the sundried tomato paste, garlic, dijon mustard, honey and chilli flakes and mix into the sauce until well combined.

Take a large mixing bowl and pour the sauce into it. Add the tuna, sweetcorn and parsley and mix together. Finally stir in the pasta until everything is well combined.

Pour the pasta and sauce into a large baking dish then sprinkle with the rest of the cheese and the breadcrumbs. Bake for 25 minutes.

Making Ahead, Freezing, Re-heating

This is a great meal to make ahead and freezes very well.

I recommend making and assembling this recipe right up to before the final bake. Whether you are keeping in the refrigerator for later on in the week or whether you are freezing for later on in the month. If you freeze or store after baking then the pasta will be overcooked when you re-heat it.

Prepare the recipe and then after you have assembled all the ingredients in the mixing bowl just before baking, instead of pouring into a baking dish you can pour it all in a food storage bag using a clip stand if you have it. Expel the air from the bag, seal and label with the date.

You can then either store in the refrigerator up to 3 days or store in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before cooking. Follow the original recipe for pouring into the baking dish, adding the breadcrumbs and cheese and baking for 25 minutes.

Equipment recommendation: Food storage freezer bags, food storage bag clip stands, freezer labels.

Re-heating Leftovers

If you are re-heating leftovers then you can use either the microwave or oven. As noted above gluten-free pasta gets a little soggy on re-heating. You don’t want to throw away leftovers obviously but just be aware the texture won’t be quite as good.

Microwave. Heat in individual portions. Place on a microwaveable plate, cover with cling film or another plate and heat for 4 minutes (700W).

Oven. If you have stored your leftovers in its original baking dish then you can place the whole dish in the oven and heat in a pre-heated oven (200°C / 180°C fan assisted / gas mark 6 / 400°) for 20-25 minutes. Check it’s piping hot in the centre.

Serving Suggestions

Garlic bread (or my Garlic Herb Focaccia from my Simple Gluten-Free Breads ebook).

Salad. Simple green salad or an easy chopped salad.

Steamed greens. A side of broccoli or kale are my personal favourites.

Recipe Variations

Switch the cheese. I like cheddar for the simplicity. However, swap out half for gruyere for a real nutty flavour and lots more melty goodness. Slices of mozzarella on top for a chewy cheese pull works incredibly. If you want some adventure then crumble up some blue cheese alongside the cheddar.

Vegetable options. I hope your children are less fussy than mine and if so feel free to plump up the vegetables. You can add frozen peas along with the sweetcorn or even a handful of kale or frozen spinach. But I do like to keep the veg prep-free – ones you can just stir in.

Olives. My favourite version of this tuna pasta bake, if I’m just making it for the adults, includes using diced black olives as well. I just love the salty flavour combination.

More Gluten-Free Oven Bakes You’ll Love

Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe that is a favourite with the whole family. Delicious lamb mince cooked in a rich gravy with plenty of vegetables and a crisp buttery potato topping for the ultimate comfort food.

Gluten-Free Cauliflower Cheese doesn’t have to be an inferior version than one made with plain flour. This cauliflower cheese is quick and easy to make. It's rich, creamy, cheesy and infused with roasted garlic, dijon mustard and a final stir of crème fraiche. It's always a big hit if you serve it as a vegetarian main meal or as a delicious side dish to your roast dinner.

This Gluten-Free Toad in the Hole recipe is total British classic beloved by the whole family. Easy to make with a quick batter and no resting time. This recipe is made without cornflour and instead this simple batter uses easy to find rice flour and tapioca starch for a lovely rise and light crunchy golden brown crust.