Tuna Pasta Bake with Cheddar
A simple, creamy pasta bake with tuna and cheddar, perfect for a family meal.
Allergens: contains fish, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 50g carbs · 3g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 500g | 2 × £1.50300g · £0.50 per 100g | £0.75500g · £0.15 per 100g |
| Tinned tuna in brineuse 1 tin | £0.65150g · £0.45 per 100g | £2.49568g · £0.43 per 100g |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Semi skimmed milkuse 200ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Onionnot compared | £0.95 | – |
| Chopped tomatoespack 400g · use 1 tin | £0.47£0.12 per 100g | £0.45 |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £9.32 | £9.24 |
| Cost of what this recipe uses | £6.60 | £7.17 |
| Per serving | £1.65 | £1.79 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Onion.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 500 g spaghetti into a bowl. Peel and finely chop 1 medium onion. Grate 200 g cheddar cheese, keeping 50 g aside for topping. Open the tin of tuna, drain the brine and flake the flesh with a fork.
- Bring a large pot of water to a boil, add 1 tbsp salt and the spaghetti. Cook according to packet instructions, usually 8‑10 minutes, until al dente (firm to the bite). Reserve 120 ml of the cooking water, then drain the pasta in a colander.
- While the pasta cooks, heat 50 g unsalted butter in a medium saucepan over medium heat. Add the chopped onion and sauté for 4‑5 minutes, stirring occasionally, until softened and translucent. Pour in 200 ml semi‑skimmed milk, stirring continuously to avoid lumps.
- Reduce the heat to low and simmer the milk‑butter mixture for 2‑3 minutes, until it thickens slightly. Stir in the grated cheddar (except the reserved 50 g) until melted and smooth, then season with a pinch of salt and freshly ground black pepper. Taste and adjust seasoning if needed.
- Add the drained tuna and the tin of chopped tomatoes (with their juice) to the cheese sauce, stirring to combine. Mix in the cooked spaghetti, adding a splash of the reserved pasta water if the sauce looks too thick. Ensure everything is evenly coated and the mixture is hot throughout.
- Transfer the pasta mixture to a greased 20 cm × 20 cm baking dish (about 2 litre capacity). Sprinkle the reserved 50 g cheddar evenly over the top. Place the dish in a pre‑heated oven at 200 °C fan (220 °C conventional) and bake for 20‑25 minutes, until the cheese is golden‑brown and the edges are bubbling.
- Remove the bake from the oven and let it stand for 5 minutes; this helps the sauce set and makes serving easier. Serve hot, optionally with a simple green salad or steamed broccoli. Enjoy your Tuna Pasta Bake with Cheddar!
Tips
- For a cheaper version, use canned salmon instead of tuna and add a handful of frozen peas to the sauce.
- Make a double batch, divide into individual portions, cool within 1‑2 hours and freeze; label with date and use within 3 months.
- To reheat, thaw frozen portions in the fridge overnight, then heat in the oven at 180 °C fan until steaming hot throughout (at least 75 °C); reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Semi skimmed milk · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).