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.
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
- 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.
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.
Save 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.