Budget Tuna pasta bake

Budget friendly Tuna Pasta bake.

This is another great recipe from my budget week last week. I made this tasty and filling tuna pasta bake on Friday evening after a good session at the gym. I was feeling quite hungry and I did push the budget a little to be able to make this recipe but I think when you consider it cost just 88p per portion for 4 portions then I don’t think you can complain.

The budget week was a real challenge but in the end I was happy with how it went. I really made me think about how and where I spend money every day and I’ll probably take a lot of this forward.

Budget tuna pasta bake 88p per serving Photo: Russell Bowes

Budget tuna pasta bake 88p per serving Photo: Russell Bowes

Ingredients for four portions
50g Butter – 30p
100ml (aprox) Milk – 8p
50g flour – 5p
50g strong cheese, grated – 50p
300g Value pasta – 20p
2 cans of Value Tuna – £.160
1/2 a can of Value Sweetcorn – 15p
1 large onion – 10p
2 cloves of garlic – 5p
1 huge leek – 50p

Total cost £3.53 / 88p per serving


Preheat your oven to 180c and pop on a big pan of water. Once boiling add the pasta and boil for 2 minutes less than the pack instructions, you’ll finish the cooking in the oven later.

Whilst the pasta is boiling finely chop the garlic, onion and giant leek. Add a little butter to a saucepan and gently the fry the onion, garlic and leeks till softened then set aside.

On to the cheese sauce. Grate the cheese. In a saucepan melt 50g butter. Add the 50g of flour and stir till absorbed by the butter, it will get clumpy but don’t worry. Whilst constantly whisking, pour in the milk a little at a time till it’s all added. Remove from the heat and whisk till you have a smooth sauce then add the grated cheese and whisk this in too.

Drain the pasta once it’s almost cooked and add back to the pan. Pour on the cheese sauce. Drain the tuna and sweetcorn and mix in too. Stir everything together to make a nice budget tuna pasta bake and add it to an oven-proof dish.

Bake for 15 – 20 minutes, till golden on top, then serve.

Recipe, text and photos By Russell Bowes

Find me on Google Plus, catch up and message me on Twitter and see more great pictures on Flickr and Pintrest


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