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.
Tuna pasta bake was one of my go-to dishes in my first apartment. Whether I used regular or chickpea pasta, this casserole always came together quickly and reliably fed a hungry crowd.
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
- 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)
- Cheese: 1 cup (100 g) grated cheese (cheddar or mozzarella, optional)
- Oregano: 1/2 tsp dried oregano
- Basil: 1/2 tsp dried basil
- Salt and pepper: to taste
- Breadcrumbs: 1/2 cup (50 g) breadcrumbs
- Parmesan or cheddar: 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 & Herbs:
- Stir in chopped tomatoes, oregano, basil, salt, and pepper. Simmer 3,5 minutes.
- Combine Protein & Veg:**
- Add drained tuna, peas, and half the grated cheese. Stir to combine.
- Add Pasta:
- Add cooked pasta and mix gently.
- Assemble Casserole:
- 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 Lately, my kids love helping sprinkle the cheese and breadcrumbs before the casserole goes into the oven. Family baking moments like these make this dish even more special at dinnertime.
Required Tools
Large pot, skillet or saucepan, whisk, baking dish (approx. 9x13 in/23x33 cm), grater
Allergen Information
Contains fish (tuna), dairy (cheese, milk), gluten (pasta, breadcrumbs). For gluten-free or dairy-free diets, use appropriate substitutes. Always check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 480. Total Fat: 13 g. Carbohydrates: 60 g. Protein: 29 g.
Save This dish is perfect for busy weeknights and leftovers reheat beautifully for lunch the next day.
Recipe Guide
- → Can I substitute tuna with a vegetarian option?
Yes, canned chickpeas or additional vegetables can replace tuna to keep the dish plant-based and protein-rich.
- → What type of pasta works best in this bake?
Regular dried pasta or chickpea-based pasta both hold up well, with the latter adding extra plant protein.
- → How can I make this dish dairy-free?
Use plant-based milk and omit the cheese or select dairy-free cheese alternatives for a similar creamy texture.
- → Is it possible to prepare this dish ahead of time?
Yes, you can assemble the casserole in advance and refrigerate before baking. Just bake it fresh for best texture and flavor.
- → What herbs enhance the flavor of the sauce?
Dried oregano and basil provide a fragrant, Italian-inspired note that complements the tomato and tuna beautifully.
- → Can gluten-free pasta and breadcrumbs be used?
Absolutely, replacing with gluten-free versions ensures the dish is suitable for gluten-sensitive diets without compromising taste.