Pin 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 for a quick weeknight dinner when our pantry was nearly empty—surprisingly, it turned out to be a family favorite!
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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
- Bread crumbs: 1/2 cup (50 g)
- Parmesan (or cheddar): 1/4 cup (25 g) (optional)
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Instructions
- Prepare oven:
- Preheat oven to 200°C (400°F)
- Cook pasta:
- Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
- Sauté vegetables:
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
- Make sauce:
- Stir in flour, cook 1 minute, then gradually whisk in milk to form a smooth sauce. Simmer, stirring, until thickened (about 3–4 minutes).
- Add seasonings:
- Stir in chopped tomatoes, oregano, basil, salt, and pepper. Simmer 3–5 minutes.
- Combine filling:
- Add drained tuna, peas, and half the grated cheese. Stir to combine.
- Mix with pasta:
- Add cooked pasta and mix gently.
- Assemble bake:
- Pour mixture into a greased baking dish. Sprinkle with remaining cheese, breadcrumbs, and Parmesan (if using).
- Bake:
- Bake 20–25 minutes until bubbly and golden on top.
- Serve:
- Let cool slightly before serving.
Pin The kids help sprinkle the cheesy breadcrumb mix on top—it's everyone's favorite part before baking!
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Serving Suggestions
Serve the tuna pasta bake with crisp green salad and crusty bread for a filling meal.
Allergen Info
Check labels for gluten-free and dairy-free substitutes if needed. Always verify if serving anyone with allergies.
Nutrition Stats
Per serving: 480 calories, 13 g fat, 60 g carbs, 29 g protein.
Pin 
This comforting bake is just as tasty as leftovers the next day. Enjoy every cheesy bite!
Recipe Questions
- → Can I use chickpea pasta instead of regular pasta?
Yes, chickpea pasta works well and adds extra plant-based protein while keeping the dish hearty and nutritious.
- → How can I make this dish vegetarian?
Omit the tuna and add drained chickpeas or extra vegetables like spinach or bell peppers for added texture and flavor.
- → What type of cheese is best for topping?
Cheddar, mozzarella, or Parmesan work well, either individually or combined for a golden, melty topping.
- → Is it possible to prepare this gluten-free?
Yes, substitute regular pasta and breadcrumbs with gluten-free versions, and ensure your flour choice suits gluten-free baking.
- → What is the best way to store leftovers?
Allow the bake to cool, then refrigerate in an airtight container for up to 3 days. Reheat thoroughly before serving.
- → Can I add extra vegetables to this bake?
Absolutely, adding chopped spinach, sweetcorn, or bell peppers can boost nutrition and add more fresh flavors to the dish.
