Save A hearty budget-friendly casserole featuring protein-rich tuna (or chickpea pasta for extra plant-based protein) perfect for family dinners and made mostly from pantry staples.
I first made this tuna pasta bake on a chilly weeknight when my family was craving something warm and satisfying. It quickly became a go-to for busy evenings because everyone loves how cheesy and flavorful it turns out.
Ingredients
- Pasta: 350 g (12 oz) dried pasta (regular or chickpea pasta)
- Tuna: 2 x 160 g (5.6 oz) cans tuna in water or olive oil drained
- Frozen peas: 1 cup (150 g)
- Chopped tomatoes: 1 can (400 g/14 oz)
- Onion: 1 medium finely chopped
- Garlic: 2 cloves minced
- Olive oil: 2 tbsp
- Plain flour: 2 tbsp
- Milk: 1 1/2 cups (375 ml) dairy or unsweetened plant-based
- Cheese: 1 cup (100 g) grated cheddar or mozzarella optional
- Dried oregano: 1/2 tsp
- Dried basil: 1/2 tsp
- Salt and pepper: to taste
- Breadcrumbs: 1/2 cup (50 g)
- Parmesan or cheddar: 1/4 cup (25 g) grated optional
Instructions
- Preheat oven:
- Heat oven to 200°C (400°F).
- Cook pasta:
- Boil pasta in salted water until just al dente then drain and set aside.
- Prepare sauce:
- Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
- Thicken sauce:
- Stir in flour cook 1 minute then gradually whisk in milk for a smooth sauce. Simmer and stir until thickened (about 3–4 minutes).
- Add flavor:
- Stir in tomatoes oregano basil salt and pepper. Simmer 3–5 minutes.
- Combine ingredients:
- Add drained tuna peas and half the cheese. Stir to combine.
- Mix pasta:
- Add cooked pasta and mix gently.
- Assemble bake:
- Pour mixture into greased baking dish. Sprinkle with remaining cheese breadcrumbs and Parmesan (if using).
- Bake:
- Bake 20–25 minutes until bubbly and golden.
- Serve:
- Let cool slightly before serving.
Save This dish always brings everyone together around the table and fills the kitchen with the smell of baked cheese reminding me of Sunday family dinners growing up.
Required Tools
Large pot skillet or saucepan whisk baking dish and grater are needed to prepare this bake.
Allergen Information
Contains fish (tuna) dairy (cheese milk) gluten (pasta breadcrumbs). Substitute carefully for dietary needs and always read ingredient labels.
Nutritional Information (per serving)
Calories: 480 Total Fat: 13 g Carbohydrates: 60 g Protein: 29 g
Save This tuna pasta bake makes an easy filling dinner any night. Leftovers reheat well for lunch the next day.
Recipe FAQ
- → Can I use chickpea pasta instead of regular pasta?
Yes, chickpea pasta works well in this dish, adding extra plant-based protein while maintaining a similar texture.
- → How can I make this dish vegetarian?
Simply substitute the tuna with drained chickpeas or additional vegetables like spinach and bell peppers for a plant-based variation.
- → What is the best way to achieve a golden crust?
Sprinkle grated cheese and breadcrumbs evenly over the top before baking, then bake until bubbly and golden, approximately 20-25 minutes.
- → Are there suitable substitutions for dairy in the sauce?
Use unsweetened plant-based milk and omit or replace cheese with dairy-free alternatives to keep the creamy texture while accommodating dairy-free diets.
- → Can this dish be prepared ahead of time?
Yes, prepare the pasta mixture in advance, store it chilled, and bake just before serving for a convenient meal option.