Pin it 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.
This tuna pasta bake was a lifesaver on busy weeknights when I needed something satisfying and easy. My kids often helped sprinkle the crispy topping before it went into the oven.
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
- Peas: 1 cup (150 g) frozen peas
- Chopped Tomatoes: 1 can (400 g/14 oz) chopped tomatoes
- Onion: 1 medium onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Olive Oil: 2 tbsp olive oil
- Plain Flour: 2 tbsp plain flour
- Milk: 1 1/2 cups (375 ml) milk (dairy or unsweetened plant-based)
- Grated Cheese: 1 cup (100 g) grated cheese (cheddar or mozzarella, optional)
- Dried Oregano: 1/2 tsp dried oregano
- Dried Basil: 1/2 tsp dried basil
- Salt and Pepper: To taste
- Breadcrumbs: 1/2 cup (50 g) breadcrumbs
- Parmesan or Extra Cheese: 1/4 cup (25 g) grated Parmesan or more cheddar (optional)
Instructions
- Preheat 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.
- Prepare 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.
- 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 Tomatoes and Seasoning:
- Stir in chopped tomatoes, oregano, basil, salt, and pepper. Simmer 3–5 minutes.
- Combine Tuna and Vegetables:
- Add drained tuna, peas, and half the grated cheese. Stir to combine.
- Mix Pasta:
- Add cooked pasta and mix gently.
- Arrange in Baking Dish:
- 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.
- Cool and Serve:
- Let cool slightly before serving.
Pin it The first time we made this for Sunday dinner, everyone fought for the crunchy corners! It's now a regular favorite at cozy family gatherings.
Serving Suggestions
Serve hot with a crisp green salad and crusty bread for a complete meal. Leftovers taste great reheated for lunch the next day.
Variations
For a vegetarian version, use chickpeas or extra vegetables instead of tuna. Add chopped spinach, bell peppers, or sweetcorn for more flavor and nutrition.
Nutrition Information
Each serving contains approximately 480 calories, 13 g fat, 60 g carbohydrates, and 29 g protein.
Pin it This comforting bake makes weeknight dinners easy and special. Save leftovers for lunch or freeze for a future quick meal.
Recipe FAQs
- → Can I substitute tuna with a vegetarian option?
Yes, chickpeas or extra vegetables can replace tuna for a plant-based version without losing richness.
- → What type of pasta works best?
Regular dried pasta or chickpea pasta both work well, providing texture and protein.
- → How do I achieve a golden topping?
Use a mix of breadcrumbs and grated cheese sprinkled before baking until bubbly and golden.
- → Is it possible to make this gluten-free?
Absolutely, substituting gluten-free pasta and breadcrumbs keeps the dish accessible to gluten-sensitive diets.
- → What herbs enhance the flavor?
Dried oregano and basil add aromatic depth to the tomato sauce and complement the tuna.