Save A hearty budget-friendly casserole featuring protein-rich tuna (or chickpea pasta for extra plant-based protein) that is perfect for family dinners and made mostly from pantry staples.
I first made this tuna pasta bake when my family was craving comfort food but we were low on groceries. With some basic supplies on hand it came together so quickly and everyone loved the combination of creamy sauce with the golden topping.
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 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.
- Create 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 Tomato & Seasoning:
- Stir in chopped tomatoes oregano basil salt and pepper. Simmer 3 5 minutes.
- Combine Ingredients:
- 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.
Save This tuna pasta bake became a weeknight hero at our house. Watching everyone dig in together always makes me appreciate a simple meal with satisfying flavor.
Make Ahead Tips
Prepare the casserole in advance and refrigerate unbaked for up to 24 hours. Bake when ready for an easy dinner.
Serving Suggestions
Pair with a crisp green salad and crusty bread for a balanced meal.
Storage and Leftovers
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave.
Save This simple casserole delivers crowd-pleasing comfort and can be adapted for nearly any diet or pantry. Enjoy warm straight from the oven for the best taste and texture.
Recipe FAQ
- → Can I use chickpea pasta instead of regular pasta?
Yes, chickpea pasta works well and adds extra plant-based protein without altering the bake's texture significantly.
- → How do I know when the bake is ready?
The bake is done when the top is golden brown and the sauce is bubbling around the edges, usually after 20–25 minutes in the oven.
- → What cheese varieties work best for this dish?
Cheddar and mozzarella are classic choices for melting and flavor, while Parmesan adds a sharp, nutty topping when sprinkled on top.
- → Can I prepare this dish ahead of time?
Yes, assemble the bake and refrigerate it before baking. Allow extra baking time if baking from cold.
- → What adjustments are needed for a vegetarian version?
Replace tuna with canned chickpeas or extra vegetables like spinach or bell peppers for a plant-based alternative.