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!
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)
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!
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.