This Tuna Pasta Bake is a family favourite and so easy to make with ingredients you probably already have in your kitchen. Chunks of tuna and pasta in a creamy cheesy sauce with a crispy cheese topping is total comfort food. With some sweetcorn and mushrooms added for a vegetable boost, this Tuna Pasta Bake is easy to adapt with your favourite vegetables and it's great for batch cooking too.
If you are looking to get more fish in your family's diet, then this is a good place to start. Creamy pasta dishes are always a winner, and this doesn't taste overly fishy. It's comforting without being too heavy and it is ready in just 30 minutes.
This is so simple and comforting and definitely one of our favourite tuna recipes. If you are looking for other ways to use tuna, then why not try our Air Fryer Tuna Melt, Tuna Pasta Salad, Tuna Stuffed Baked Potato or Tuna Spaghetti?
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Why you will love it
- Total comfort food - Creamy pasta is the ultimate comfort food, and this is so easy to make.
- Adaptable - Use this recipe as a base and then adapt it with other vegetables and cheese.
- A great way to use canned tuna - We always have cans of tuna in our cupboard, as there is so much that you can do with it.
- Uses store cupboard essentials - This is a great budget friendly meal, as a lot of the ingredients are store cupboard essentials.
- Great for batch cooking - You can easily double or triple this recipe and it freezes really well making it perfect for batch cooking and keeping for quick and easy meals.
Ingredients needed
- Pasta - You can use any pasta you like for this recipe, but we used rigatoni. We prefer to use a chunky pasta shape rather than something like macaroni or spaghetti. So something else like penne, rigatoni or fusilli will work.
- Tuna - This is the star of the pasta dish. Use tuna chunks rather than flakes, as it's nice to have chunks of tuna in there (make sure you don't mix it up too much so it breaks up). We use tuna in spring water, but in brine or oil will be fine too.
- Cheese sauce - Tuna pasta bake is usually in a creamy sauce or a tomato sauce. We make it with a creamy sauce as that is our preference. Plus, we have a lot of tomato based pasta bakes already. To make the creaminess, we make a simple cheese sauce and we have linked to that recipe.
- Sweetcorn - This is a must in a tuna pasta bake I feel. It adds a nice pop of colour in an otherwise beige meal and some sweetness too which helps to balance out the creamy rich sauce. You can either use tinned sweetcorn, or cook some frozen sweetcorn along with the pasta.
- Mushrooms - Any excuse to eat more mushrooms is good with us. These help to bulk the pasta dish out, to make it go further. Good if you are on a budget.
- Cheese - I know there is already the cheese sauce, but some extra cheese put on top is totally worth it. It adds an amazing crispy topping.
- Herbs - We sprinkled over some fresh parsley just before serving. Not only does it go really well with the tuna, but it lightens up the finished dish and adds a nice pop of flavour.
- Pasta water - Add a little splash of the water from the saucepan to help make a creamier sauce.
A full ingredients list with measurements is in the recipe card below.
How to make tuna pasta bake - Step by step
One: Add the pasta to a pan of boiling water and cook for a few minutes less than the packet instructions - so around 7-9 minutes.
Two: Meanwhile, heat a little oil in a pan and gently cook the mushrooms until softened - about 5 minutes.
Three: Make the cheese sauce. Preheat your oven to 180°C/400°F/Gas 6.
Four: Drain the pasta and pour in the cheese sauce. Add the tuna, sweetcorn and cooked mushrooms. Mix well.
Five: Transfer the pasta to a baking dish. Sprinkle over the grated cheddar. Put in the oven for 15-20 minutes until the cheese on top is golden and starting to brown. Serve topped with chopped parsley.
Health benefits of tuna
Tuna is a great source of protein and is a store cupboard staple for us. Tuna is a good source of omega-3 fatty acids and it may help to reduce the level of omega-6 fatty acids and LDL cholesterol. Studies have also shown that eating more omega-3 is linked with reduced rates of cardiovascular disease, including heart attacks.
Tuna is also a good source of B vitamins, like niacin which is good for the skin and nervous system. Tuna also contains calcium, which good for healthy bones and vitamin D, which is good for the immune system and brain function.
Variations
Tomato sauce - Some of you might prefer a tomato based sauce for this tuna pasta bake and that is easy to adapt. Instead of adding the homemade cheese sauce, you can use our Easy Tomato Pasta Sauce. The rest of the recipe can be followed the same.
Cheese - If you want to make the cheesy topping a little bit crispier, then mix some panko breadcrumbs with the Parmesan and cheddar and sprinkle it on top of the mozzarella. Some crumbled goats cheese is nice on top, and it makes it even creamier.
Vegetables - Pretty much any vegetables go in this pasta bake. But we would recommend keeping it to quick cook vegetables as this has a quick cooking time and root vegetables like carrots wouldn't cook in time. Peas and sweetcorn are a great addition to this, and they always go down well with kids. You could also add green beans, asparagus, broccoli or cauliflower. You could add roasted red peppers and spinach too.
Healthy swap
If you wanted to add some hidden vegetables to this, then roast some butternut squash and blend it into the cheese sauce.
Serving suggestions
This is a pretty filling meal by itself and it has all the vegetables already in it. However, if we are trying to make it go a little further, then we love serving up some garlic bread with it. Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Why not try our Cheesy Garlic Bread recipe?
As well as garlic bread, you can bulk the meal out with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette. You could also try our Grilled Little Gem Salad.
If you want to add a big side of vegetables, then we recommend our Garlic Spring Greens, Roasted Tenderstem Broccoli, Garlic Green Beans, Air Fryer Carrots, or Roasted Lemon Asparagus.
Storage
Store: This is an ideal batch cooking dish, so it makes a great leftovers dinner. They will keep in an air tight container in the fridge for a couple of days.
Freeze: You can portion it out in to freeze containers and freeze for up to 3 months.
Reheat: You can either reheat it in the microwave for a couple of minutes or in the oven for about 10 minutes. Make sure it is piping hot before serving.
Reheat: You can either reheat it in the microwave for a couple of minutes or in the oven for about 10 minutes. Make sure it is piping hot before serving.
Frequently Asked Questions
You need to cook the pasta before it gets mixed in with everything else, because there is not enough liquid and there is not enough cooking time to cook the pasta.
There are 674 calories in a generous portion of this. You can lower the calories by using less pasta and bulking it out with more mushrooms and using less cheese on top.
To make this recipe gluten free, use your favourite brand of gluten free pasta. You also need to make sure that there isn't any cross contamination.
You can easily double this recipe and it doesn't change the cooking time. Just make sure that you have a big enough baking dish to hold double the ingredients.
Yes, you can cook the pasta and cheese sauce and allow them both to cool down, then assemble the pasta bake but leave the cheese off it and then put it in the fridge or freezer until you are ready to cook it (make sure it is defrosted if it has been frozen). Then you can top it with cheese and cook it.
Extra tips
• This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
• Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
• To make this gluten free, use gluten free pasta.
• If you cheese sauce is too thick, then you can thin it out with a little bit of milk.
• Make sure you don't over mix the tuna, as you still want there to be some big chunks in there.
• If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
• Reserve a little of the pasta water to add to the sauce to make it nice and silky.
• Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
• Feel free to use different types of pasta if you already have some in your cupboard.
• For a spicier version of this, you can add a pinch of red chilli flakes.
More pasta bake recipes
If you’ve tried this tuna pasta bake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Tuna Pasta Bake
Ingredients
- 300 g (5 cups) Pasta
- 0.5 tablespoon Olive oil
- 4 portion Cheese sauce
- 220 g (7 oz) Tuna - canned; drained
- 300 g (10.5 oz) Mushrooms - diced
- 100 g (3.5 oz) Cheddar cheese - grated
- 300 g (2 cups) Sweetcorn
- 5 g (1.25 tablespoon) Fresh parsley - chopped
Instructions
- Add 300 g Pasta to a pan of boiling water and cook for a few minutes less than the packet instructions - so around 7-9 minutes.
- Meanwhile, heat 0.5 tablespoon Olive oil in a pan and gently cook the mushrooms until softened - about 5 minutes.
- Make the cheese sauce. Preheat your oven to 180°C/160°C(fan)/400°F/Gas 6.
- Drain the pasta and pour in the cheese sauce. Add 220 g Tuna, 300 g Sweetcorn and cooked mushrooms. Mix well.
- Transfer the pasta to a baking dish. Sprinkle over 100 g Cheddar cheese. Put in the oven for 15-20 minutes until the cheese on top is golden and starting to brown. Serve with 5 g Fresh parsley.
Recipe tips
- This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
- Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
- To make this gluten free, use gluten free pasta.
- If you cheese sauce is too thick, then you can thin it out with a little bit of milk.
- Make sure you don't over mix the tuna, as you still want there to be some big chunks in there.
- If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
- Reserve a little of the pasta water to add to the sauce to make it nice and silky.
- Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
- Feel free to use different types of pasta if you already have some in your cupboard.
- For a spicier version of this, you can add a pinch of red chilli flakes.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Toni
Such an amazing comfort food! Everyone at my house loved this meal! Thanks for the recipe!
Danielle
This is like a big bowl of comfort! I am in love with any tuna casserole type dish and cannot wait to make this!
Alisa Infanti
This recipe is always a great choice when I have no time to prep. I just do it the night before and then pop it in the oven. Love it!
Dana
Absolute comfort in a bowl! The whole fam loved it.
Natalie
I love added mushrooms in this pasta bake. I'll give your recipe a try tomorrow. My son will love this.
Natalie
Just to let you know, I tried your tuna pasta recipe and as I said, my son loved it. It's a win-win family recipe
Jen
I was looking for a new tuna casserole recipe and this one is great! I especially like the sweet corn in it!
Beth
Love it. I have a tuna bake version that uses crushed potato chips for the top, but I love this idea because it cuts down on all that grease. I can't wait to try it.
Vidya Narayan
This is a perfect weekend treat for the family. Best part is you can make a big batch and enjoy leftovers during a busy week.