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.
Growing up, pasta bakes like this were a staple at our house. I love how you can mix-and-match ingredients while still ending up with something hearty and comforting.
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
- Grated cheese: 1 cup (100 g) cheddar or mozzarella, optional
- Dried oregano: 1/2 tsp
- Dried basil: 1/2 tsp
- Salt and pepper: To taste
- Bread crumbs: 1/2 cup (50 g)
- Parmesan: 1/4 cup (25 g) grated or more cheddar, optional
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Instructions
- Preheat:
- Preheat oven to 200°C (400°F)
- Cook pasta:
- Boil pasta in salted water until just al dente. Drain and set aside.
- Sauté vegetables:
- While pasta cooks, heat olive oil in skillet over medium. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
- Make sauce:
- Stir in flour, cook 1 minute. Gradually whisk in milk to form a smooth sauce. Simmer, stirring, until thickened (about 3–4 minutes).
- Add tomatoes & herbs:
- Stir in chopped tomatoes, oregano, basil, salt, and pepper. Simmer 3–5 minutes.
- Add tuna, peas, cheese:
- Add drained tuna, peas, and half the grated cheese. Stir to combine.
- Combine:
- Add cooked pasta and mix gently.
- Transfer & top:
- Pour mixture into greased baking dish. Sprinkle with remaining cheese, breadcrumbs, and Parmesan.
- Bake:
- Bake 20–25 minutes until bubbly and golden on top.
- Cool and serve:
- Let cool slightly before serving.
Save My whole family gathers around the table for this dish, enjoying every bite with green salad and a slice of crusty bread.
Required Tools
Large pot, skillet or saucepan, whisk, baking dish (approx. 9x13 in/23x33 cm), grater
Allergen Information
Contains fish (tuna), dairy (cheese, milk), gluten (pasta, breadcrumbs). Substitute ingredients as needed for dietary allergies.
Nutritional Information
Calories: 480, Total Fat: 13 g, Carbohydrates: 60 g, Protein: 29 g (per serving)
Save This Tuna Pasta Bake is the perfect make-ahead family dinner for any busy weeknight. Enjoy leftovers the next day for an easy lunch!
Recipe Guide
- → Can I use chickpea pasta instead of regular pasta?
Yes, chickpea pasta works well here, adding extra plant-based protein while keeping the texture firm.
- → How can I make this dish vegetarian?
Simply omit the tuna and substitute with canned chickpeas or additional vegetables like spinach or bell peppers.
- → Is it possible to prepare this bake gluten-free?
Yes, use gluten-free pasta and breadcrumbs to make the dish suitable for gluten-free diets.
- → What type of cheese works best as a topping?
Cheddar or mozzarella creates a nice melt, while Parmesan adds a sharp, nutty finish to the top.
- → Can I prepare this dish ahead of time?
You can assemble the bake in advance and refrigerate it, then bake just before serving for fresh, hot results.
- → What sides best complement this bake?
A crisp green salad and crusty bread pair perfectly to balance the hearty, creamy components of the dish.
