Creamy Tuna Pasta Bake (Printable Version)
Oven-baked tuna pasta with creamy sauce, golden cheese, and vegetables. Comforting and perfect for casual meals.
# What You’ll Need:
→ Pasta
01 - 10.5 oz penne or fusilli pasta
→ Tuna & Dairy
02 - 2 cans (5.6 oz each) tuna in water, drained
03 - 3/4 cup plus 2 tablespoons heavy cream
04 - 1/3 cup plus 1 tablespoon whole milk
05 - 3.5 oz grated cheddar cheese
06 - 1.75 oz grated mozzarella cheese
07 - 2 tablespoons cream cheese
08 - 2 tablespoons unsalted butter
→ Vegetables
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 3.5 oz frozen peas
12 - 3.5 oz sweetcorn (canned or frozen)
→ Pantry & Seasoning
13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried parsley
17 - Salt and black pepper, to taste
→ Topping
18 - 1/3 cup breadcrumbs
19 - 2 tablespoons grated Parmesan cheese
20 - 1 tablespoon olive oil
# Step-by-Step Guide:
01 - Preheat oven to 390°F (200°C). Lightly grease a medium baking dish.
02 - Boil pasta in a large pot of salted water until just al dente. Drain well and set aside.
03 - Melt unsalted butter in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle flour into skillet and stir for 1 minute. Gradually whisk in heavy cream and whole milk, stirring constantly until smooth and thickened, about 3 minutes.
05 - Blend in cream cheese, Dijon mustard, dried thyme, and dried parsley until combined. Adjust seasoning with salt and black pepper.
06 - Gently fold in drained tuna, frozen peas, sweetcorn, and half the grated cheddar and mozzarella cheese. Mix until evenly incorporated.
07 - Transfer cooked pasta into the sauce, tossing thoroughly so all pieces are coated. Spread mixture into prepared baking dish.
08 - Scatter remaining cheddar, mozzarella, and all Parmesan cheese over the pasta. Mix breadcrumbs with olive oil and distribute evenly over the surface.
09 - Bake uncovered for 20 to 25 minutes, until topping is golden and sauce is bubbling.
10 - Remove dish from oven and allow to cool for 5 minutes before serving.
# Additional Tips::
01 -
- Quick to assemble even on busy evenings
- Uses easy-to-find pantry and freezer staples
- Crowd favorite with adults and kids
- Leftovers taste even better the next day
02 -
- High in protein and calcium for a satisfying meal
- Customizable with nearly any mix-in veggie
- Great for batch cooking and freezes well
03 -
- Toast your breadcrumbs in a pan for extra crunch if you have a few spare minutes.
- Always shred your own cheese so the topping melts smoothly.
- Do not skip resting the bake before serving so each piece holds together beautifully.