Tuna & Basil Pesto Pasta Bake

On the table in 60mins

Serves 4


  • 400g Conchiglie past
    • 300g frozen peas
    • 370g canned tuna
      • 190g Sacla’ Classic Basil Pesto
      • 1 small red onion, finely chopped

For cheese sauce

  • 75g plain flour
  • 75g butter
  • 900ml milk
  • Salt & black pepper to taste
  • 100g cheddar, grated
  • 25g fresh Parmesan, grated


  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. Add the peas for the last 2 minutes of cooking time
  3. Drain well, then return to the hot pan and mix together with tuna, Sacla’ Pesto and onion
  4. While pasta is cooking, make a start on the cheese sauce.
  5. Tip the flour, butter and milk into a large saucepan
  6. Place over a medium heat and stir continuously with a whisk until the butter has melted and the sauce starts to bubble
  7. At this point lower the heat right down and simmer for 5 minutes, stirring occasionally
  8. Season with salt and pepper, then remove from heat and stir in most of the cheddar, keeping some back for the topping
  9. The sauce needs to be the consistency of double cream, so add a little more milk if needed
  10. Gently stir the sauce into the pasta mixture, tip into a large ovenproof dish and scatter the remaining cheddar and Parmesan on top
  11. Bake in the oven for 20 - 25 minutes, until golden and bubbling

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