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.
When I first made this tuna pasta bake for my family it quickly became a weeknight favorite. We love how adaptable it is with both classic and plant-based ingredients.
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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)
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Instructions
- Preheat:
- Preheat oven to 200°C (400°F).
- Pasta:
- Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
- Vegetables:
- 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).
- Simmer:
- Stir in chopped tomatoes oregano basil salt and pepper. Simmer 3–5 minutes.
- Combine:
- Add drained tuna peas and half the grated cheese. Stir to combine.
- Mix:
- Add cooked pasta and mix gently.
- Transfer:
- 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 My kids love helping sprinkle the cheese and breadcrumbs on top before baking and we often enjoy leftovers the next day for lunch.
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Notes
For a vegetarian version omit tuna and add a can of drained chickpeas or extra vegetables. Add chopped spinach bell peppers or sweetcorn for extra nutrition. Use gluten-free pasta and breadcrumbs if needed. Serve with a crisp green salad and crusty bread.
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.
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For best results choose quality canned tuna and don't forget your favorite fresh herbs for garnish.
Recipe Questions & Answers
- → Can I use chickpea pasta instead of regular pasta?
Yes, chickpea pasta works well and adds extra plant-based protein, making the dish more nutritious.
- → How can I make this dish vegetarian?
Replace the tuna with drained chickpeas or extra vegetables like spinach and bell peppers for a wholesome vegetarian variation.
- → What kind of cheese is best for topping?
Cheddar, mozzarella, or Parmesan work well, offering a melty, golden finish to the casserole.
- → Can I prepare this dish gluten-free?
Use gluten-free pasta and breadcrumbs to adapt the casserole to gluten-free diets without compromising flavor.
- → What’s the best way to avoid a watery bake?
Drain tuna well and cook the sauce until thickened; this helps prevent excess moisture in the final casserole.
- → How long should I bake the dish?
Bake at 200°C (400°F) for about 20-25 minutes until the top is bubbly and golden brown.
