Tuna and Rigatoni Bake

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“I often make this when both my sons have friends staying over for the weekend I like to make something in advance that I can pop in the oven ,it has to be filling as these young boys have hollow legs. I serve this with some grilled tomatoes drizzled with a little balsmaic vinegar.and lots of crusty Italian bread.”
1hr 50mins

Ingredients Nutrition


  1. Cook Pasta in lightly salted boiling water for 15 minutes until"al dente".
  2. Drain and keep warm.
  3. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
  4. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
  5. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
  6. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
  7. Stir in 2 ozs of parmesan.
  8. and remove from heat.
  9. Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce.
  10. Continue layering sauces andpasta,finishing with cheese sauce.
  11. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
  12. Sprinkle with a little fresh thyme and serve hot.

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