Creamy Tuna Pasta Bake

Why You’ll Love This Recipe

• It’s an easy, affordable and family-friendly meal.
• Uses pantry staples like tuna, pasta and canned soup or cream base.
• Creamy, comforting texture with a golden cheesy top.
• Great for make-ahead meals, meal prep or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as penne, fusilli or macaroni)
• Canned tuna (drained)
• Butter
• Onion (finely chopped)
• Garlic (minced)
• Mushrooms or mixed vegetables (optional)
• Flour
• Milk or cream
• Stock (vegetable or chicken)
• Cheddar or mozzarella cheese (grated)
• Peas or sweetcorn (optional)
• Salt and pepper
• Breadcrumbs (optional for topping)

Directions

1. Preheat the oven to 190°C (375°F).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add onions and cook until softened.
4. Add garlic and mushrooms (if using) and cook for a few minutes.
5. Stir in the flour to form a roux and cook briefly.
6. Gradually whisk in milk and stock to create a smooth, creamy sauce.
7. Add grated cheese, stirring until melted. Season with salt and pepper.
8. Fold in the drained tuna, cooked pasta and any additional vegetables such as peas or sweetcorn.
9. Transfer the mixture to a baking dish.
10. Top with extra cheese and breadcrumbs if desired.
11. Bake for 20–25 minutes, or until golden and bubbling.
12. Let rest for a few minutes before serving.

Servings and timing

• Serves: 4–6 people
• Prep time: ~15 minutes
• Cook time: ~20–25 minutes
• Total time: ~35–40 minutes

Variations

• Add spinach, broccoli or roasted vegetables for extra nutrition.
• Use a mix of cheeses such as Parmesan, Gruyère or Monterey Jack for deeper flavour.
• Add a little mustard or lemon zest to brighten the sauce.
• Use wholemeal pasta or gluten-free pasta if preferred.
• Top with crushed crackers or cornflakes instead of breadcrumbs for extra crunch.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the baked pasta for up to 2–3 months. Thaw in the fridge before reheating.
• Reheating: Warm in the oven at 180°C (350°F) until heated through. Add a splash of milk if the pasta has dried out.

FAQs

Can I use canned soup instead of making a sauce?

Yes. Cream of mushroom or cream of chicken soup works well for a quicker version.

Can I use fresh tuna instead of canned?

You can, but canned tuna is traditional and easier. Cook fresh tuna lightly and flake it in.

What pasta shape works best?

Short pasta shapes like penne, fusilli or macaroni hold the creamy sauce well.

Is it okay to skip the cheese on top?

Yes. The bake will still be creamy, but the cheesy crust adds great texture.

Can I add vegetables to the bake?

Absolutely. Peas, sweetcorn, spinach, broccoli or mushrooms all work beautifully.

How do I keep the pasta from becoming mushy?

Cook it just to al dente, as it will continue cooking in the oven.

Can I make this ahead of time?

Yes. Assemble the dish, cover and refrigerate for up to 24 hours before baking.

How can I make it lighter?

Use low-fat milk, reduced-fat cheese or replace part of the sauce with stock.

Can I use gluten-free ingredients?

Yes. Use gluten-free pasta and replace the flour with a gluten-free alternative.

How do I prevent the bake from drying out?

Cover with foil for the first 10 minutes of baking or add a splash of milk to the mixture before baking.

Conclusion

This creamy tuna pasta bake is a wonderfully comforting, budget-friendly dinner that brings together simple ingredients in a delicious, crowd-pleasing way. Easy to customise and perfect for make-ahead meals, it’s a timeless classic that works for busy weeknights or cozy weekend dinners alike.

Creamy Tuna Pasta Bake

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A creamy, cheesy and comforting pasta bake made with tender pasta, flaky tuna, vegetables and a rich homemade sauce, baked until golden and bubbling.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

• 350 g pasta (penne, fusilli or macaroni)
• 2 cans tuna, drained
• 2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 150 g mushrooms or mixed vegetables (optional)
• 2 tbsp flour
• 1 1/2 cups milk or cream
• 1/2 cup vegetable or chicken stock
• 1 1/2 cups grated cheddar or mozzarella cheese
• 1 cup peas or sweetcorn (optional)
• Salt and black pepper, to taste
• 1/2 cup breadcrumbs (optional, for topping)

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Instructions

1. Preheat oven to 190°C (375°F).
2. Cook pasta until al dente, then drain and set aside.
3. Melt butter in a large saucepan over medium heat. Sauté onions until softened.
4. Add garlic and mushrooms (if using) and cook for a few minutes.
5. Stir in flour to form a roux and cook briefly.
6. Gradually whisk in milk and stock to make a smooth sauce.
7. Add grated cheese and stir until melted. Season with salt and pepper.
8. Fold in tuna, cooked pasta and additional vegetables like peas or sweetcorn.
9. Transfer mixture to a baking dish.
10. Top with extra cheese and breadcrumbs if desired.
11. Bake for 20–25 minutes until golden and bubbling.
12. Let rest for a few minutes before serving.

Notes

• Cook pasta to al dente to prevent mushiness.
• Add spinach, broccoli or roasted vegetables for extra nutrition.
• Mix cheeses for a richer flavour.
• Cover with foil for the first 10 minutes if you want a softer top.

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 70 mg