Save to Pinterest 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.
My family loves this tuna pasta bake because it's quick to prepare on busy nights and comforting after a long day. It always disappears fast at the dinner table!
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
- 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
- Make Sauce:
- 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
- Add Flour & Milk:
- 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 & Cheese:
- Add drained tuna, peas, and half the grated cheese. Stir to combine
- Combine Pasta:
- Add cooked pasta and mix gently
- Assemble:
- 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
Save to Pinterest This pasta bake became our go-to dish for Sunday get-togethers, and everyone from toddlers to grandparents requests it again and again.
Required Tools
Large pot, skillet, whisk, baking dish (approx. 9x13 in/23x33 cm), grater.
Allergen Information
Contains fish (tuna), dairy (cheese, milk), gluten (pasta, breadcrumbs). Substitute gluten-free or dairy-free options as needed.
Nutritional Information
Per serving: 480 calories, 13 g total fat, 60 g carbohydrates, 29 g protein.
Save to Pinterest With simple swaps, this bake suits most diets. Enjoy hot out of the oven, paired with salad for a complete meal!
Recipe Questions & Answers
- → Can I use a dairy-free milk alternative?
Yes, unsweetened plant-based milk works well in the sauce and keeps it creamy.
- → Is it possible to make this dish vegetarian?
To keep it vegetarian, omit the tuna and add chickpeas or extra vegetables for protein and texture.
- → What pasta types work best for this bake?
Regular dried pasta is fine, or chickpea pasta for added plant protein; both hold up well in baking.
- → How do I achieve a crispy topping?
Combining cheese with breadcrumbs creates a golden, crunchy top after baking, enhancing texture and flavor.
- → Can I prepare this dish ahead of time?
Yes, assemble the dish in advance and refrigerate; bake it fresh before serving to maintain its crisp topping.