Pin this 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 when looking for a comforting dish that everyone in my family could enjoy. It quickly became a go-to choice for busy nights because of its simple steps and crowd-pleasing flavors.
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 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 Onion & Garlic:
- 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.
- Prepare 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.
- Combine Protein & Cheese:
- Add drained tuna peas and half the grated cheese. Stir to combine.
- Mix 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.
- Cool & Serve:
- Let cool slightly before serving.
Pin this This casserole brings back memories of cozy evenings with my family gathered around the table. It's always a hit and gets everyone asking for seconds.
Serving Suggestions
Serve this tuna pasta bake with a crisp green salad and some crusty bread for a satisfyingly complete meal.
Substitutions & Variations
For a vegetarian version omit tuna and add a can of drained chickpeas or extra vegetables like spinach bell peppers or sweetcorn.
Allergen Information
This recipe contains fish dairy and gluten but can use gluten-free pasta and plant-based milk and cheese substitutes as needed for dietary requirements.
Pin this This tuna pasta bake is the perfect way to enjoy a comforting meal with minimal fuss. Leftovers reheat beautifully for easy lunches the next day.
Recipe FAQs
- → Can I use a plant-based pasta alternative?
Yes, chickpea pasta works perfectly here, adding extra protein and suitable for a vegetarian adaptation.
- → What cheese works best in this dish?
Cheddar or mozzarella are great choices; Parmesan adds a sharp finish to the topping if desired.
- → How can I make the sauce dairy-free?
Substitute regular milk with unsweetened plant-based milk like almond or oat to keep the sauce creamy without dairy.
- → Is it possible to add extra vegetables?
Absolutely, adding spinach, bell peppers, or sweetcorn can boost the nutrition and flavor without altering the base method.
- → Can gluten-free pasta be used in this dish?
Yes, both gluten-free pasta and gluten-free breadcrumbs are suitable to accommodate dietary needs.