Alice Rose Tuna pasta bake is a family favourite for good reason: it’s cheap, filling and uses ingredients most of us already have in the cupboard.
It also happens to be a dish that’s very easy to make dry or bland, usually because the sauce is too thin or too sparing, and the pasta soaks it all up in the oven.
This version makes a proper cheese sauce, generous enough to coat everything and still be creamy after baking, and finishes with a crunchy topping that turns what could be a basic bake into something worth looking forward to.
Why a Generous, Properly Made Sauce Stops Pasta Bake Drying Out
Pasta continues to absorb liquid as it bakes, which is why so many pasta bakes come out dry, stodgy and clumped, even when the sauce looked plentiful going into the oven.
Making a sauce that’s slightly looser than you think you need, and using plenty of it, leaves enough moisture in the dish to keep it creamy after the pasta has done its absorbing.
Undercooking the pasta slightly before baking helps for the same reason, since it finishes cooking in the sauce and absorbs flavour as it does.
The tuna and sweetcorn are stirred in at the end, rather than simmered in the sauce, so they keep their texture and flavour instead of breaking down into the sauce.
Ingredients for Gordon Ramsay Tuna Pasta Bake
- 350g penne or fusilli
- 40g unsalted butter
- 40g plain flour
- 600ml whole milk, warmed
- 1 tsp English mustard
- 150g mature cheddar, grated
- 2 x 145g tins tuna in olive oil, drained
- 200g tinned sweetcorn, drained
- 4 spring onions, sliced
- Salt and freshly ground black pepper
- 40g fresh breadcrumbs
- 30g extra cheddar, grated, for the topping
How to Make Gordon Ramsay Tuna Pasta Bake — Step by Step
Step 1 — Cook the Pasta
Preheat the oven to 200°C / 180°C fan / Gas 6. Cook the pasta in salted boiling water for 2 minutes less than the packet instructions. Drain.
Step 2 — Make the Roux
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Step 3 — Add the Milk
Gradually whisk in the warm milk, a little at a time, until smooth. Continue whisking over the heat for 5–6 minutes, until thickened.
Step 4 — Make the Cheese Sauce
Remove from the heat. Stir in the mustard and cheddar until melted. Season with salt and pepper.
Step 5 — Combine
Stir the drained pasta, tuna, sweetcorn and spring onions into the cheese sauce, breaking up the tuna into flakes.
Step 6 — Assemble
Transfer the mixture to a large baking dish. Mix the breadcrumbs with the extra cheddar and scatter over the top.
Step 7 — Bake
Bake for 20–25 minutes, until golden and bubbling.
Step 8 — Rest
Rest for 5 minutes before serving.
My Top Tips for the Best Gordon Ramsay Tuna Pasta Bake
Make the sauce a little looser than you think necessary, as the pasta absorbs liquid in the oven and a thick sauce can turn dry and stodgy.
Cook the pasta 2 minutes less than the packet instructions, since it finishes cooking in the sauce as it bakes.
Use tuna in olive oil rather than brine, as it’s richer and more flavourful, and stays more succulent after baking.
Add the cheese off the heat, so the sauce stays smooth and doesn’t turn stringy or grainy.
Don’t skip the crunchy topping, as the contrast against the creamy pasta underneath is what makes this a proper bake.
Serving Suggestions
Serve with a crisp green salad dressed with lemon and olive oil, or steamed broccoli, to cut through the richness. Garlic bread on the side makes it more of a feast.
How to Store Gordon Ramsay Tuna Pasta Bake
In the fridge: Store covered in the fridge for up to 3 days. Reheat in a 180°C oven for 20 minutes, or in the microwave with a splash of milk.
In the freezer: Freezes well for up to 2 months. Defrost fully in the fridge and reheat until piping hot throughout.
Gordon Ramsay Tuna Pasta Bake Recipe
Ingredients
Method
- Cook pasta 2 minutes less than packet instructions. Drain.
- Make a roux with butter and flour, cook 1 minute.
- Gradually whisk in warm milk until thickened.
- Off the heat, stir in mustard and cheddar. Season.
- Stir in pasta, tuna, sweetcorn and spring onions.
- Transfer to a baking dish, top with breadcrumbs and cheddar.
- Bake at 200°C / 180°C fan / Gas 6 for 20–25 minutes.
- Rest 5 minutes before serving.
Notes
Frequently Asked Questions About Gordon Ramsay Tuna Pasta Bake
Why is my pasta bake dry?
This usually means the sauce was too thick, or there wasn’t enough of it. Make it slightly looser, and add a splash of milk before baking if the mixture seems dry.
Can I use tuna in brine instead of olive oil?
Yes, though tuna in olive oil is richer and more flavourful. If using tuna in brine, drain it very thoroughly.
Can I make this ahead of time?
Yes — assemble the bake, cover and refrigerate for up to a day, then bake fresh, adding 5–10 minutes to the cooking time.
Can I add vegetables to this dish?
Yes — peas, broccoli florets or diced cooked leeks all work well stirred in with the tuna and sweetcorn.
