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 busy weeknight and it instantly became a regular favorite. Everyone in our house loves how the crispy topping and creamy sauce pair with the tender pasta.
Ingredients
- Pasta: 350 g (12 oz) dried pasta (regular or chickpea pasta)
- Protein & Pantry: 2 x 160 g (5.6 oz) cans tuna in water or olive oil drained 1 cup (150 g) frozen peas 1 can (400 g/14 oz) chopped tomatoes 1 medium onion finely chopped 2 cloves garlic minced
- Sauce: 2 tbsp olive oil 2 tbsp plain flour 1 1/2 cups (375 ml) milk (dairy or unsweetened plant-based) 1 cup (100 g) grated cheese (cheddar or mozzarella optional) 1/2 tsp dried oregano 1/2 tsp dried basil Salt and pepper to taste
- Topping: 1/2 cup (50 g) breadcrumbs 1/4 cup (25 g) grated Parmesan or more cheddar (optional)
Instructions
- Preheat:
- 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.
- Make Sauce Base:
- 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.
- Thicken 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 Tomatoes & Herbs:
- Stir in chopped tomatoes oregano basil salt and pepper. Simmer 3–5 minutes.
- Add Tuna & Peas:
- Add drained tuna peas and half the grated cheese. Stir to combine.
- Combine with Pasta:
- Add cooked pasta and mix gently.
- Bake:
- Pour mixture into a greased baking dish. Sprinkle with remaining cheese breadcrumbs and Parmesan (if using).
- Finish:
- Bake 20–25 minutes until bubbly and golden on top. Let cool slightly before serving.
Save When we serve this for a cozy family dinner everyone digs in and the leftovers vanish by the next day. It is definitely one of our all-time comfort food favorites.
Serving Suggestions
Pair this tuna pasta bake with a crisp green salad and some crusty bread. A simple side completes the meal for a satisfying weeknight supper.
Variations
For a vegetarian option swap the tuna for canned chickpeas or add extra vegetables like chopped spinach bell peppers or sweetcorn. You can also experiment with cheddar or mozzarella for the cheesy topping.
Nutrition Information
Each serving provides about 480 calories 13 g fat 60 g carbohydrates and 29 g protein making it a balanced choice for lunch or dinner.
Save This tuna pasta bake is extra tasty with a sprinkle of fresh herbs on top or another handful of cheese just before serving. Everyone will ask for seconds!
Recipe FAQ
- → Can I substitute tuna with a plant-based protein?
Yes, chickpeas make a great alternative, providing similar texture and added plant protein.
- → What pasta types work best for this bake?
Short dried pasta like penne or fusilli is ideal to hold the sauce well. Chickpea pasta can also be used for extra protein.
- → How can I make the dish dairy-free?
Use unsweetened plant-based milk and omit or replace cheese with a dairy-free alternative.
- → Is it possible to prepare this in advance?
Yes, assemble and refrigerate before baking, then cook just before serving to maintain freshness.
- → What can I add for more vegetables?
Chopped spinach, bell peppers, or sweetcorn can be mixed in to boost nutrition and color.