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.
I first made this tuna pasta bake after a busy weekday when I needed something filling but simple. It quickly became a favorite in our home especially because kids love the cheesy topping and adults appreciate the boost of extra veggies.
Ingredients
- Pasta: 350 g (12 oz) dried pasta (regular or chickpea pasta)
- Tuna: 2 x 160 g (5.6 oz) cans tuna in water or olive oil drained
- Frozen peas: 1 cup (150 g)
- Chopped tomatoes: 1 can (400 g/14 oz)
- Onion: 1 medium finely chopped
- Garlic: 2 cloves minced
- Olive oil: 2 tbsp
- Plain flour: 2 tbsp
- Milk: 1 1/2 cups (375 ml) dairy or unsweetened plant-based
- Grated cheese: 1 cup (100 g) cheddar or mozzarella optional
- Dried oregano: 1/2 tsp
- Dried basil: 1/2 tsp
- Salt and pepper: to taste
- Breadcrumbs: 1/2 cup (50 g)
- Grated Parmesan: 1/4 cup (25 g) or more cheddar optional
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F)
- Prepare Pasta:
- Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
- Cook Base:
- While pasta cooks heat olive oil in a large skillet over medium heat. Add onion and cook 3 to 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 to 4 minutes).
- Add Tomatoes & Herbs:
- Stir in chopped tomatoes oregano basil salt and pepper. Simmer 3 to 5 minutes.
- Combine Protein & Veggies:
- Add drained tuna peas and half the grated cheese. Stir to combine.
- Mix Pasta:
- Add cooked pasta and mix gently.
- Transfer & Top:
- Pour mixture into a greased baking dish. Sprinkle with remaining cheese breadcrumbs and Parmesan (if using).
- Bake & Serve:
- Bake 20 to 25 minutes until bubbly and golden on top. Let cool slightly before serving.
Save My kids always rush to the table when they smell this bake coming out of the oven and it's the dish they request for every birthday dinner.
Nutrition Information
Each serving provides approximately 480 calories 13 g total fat 60 g carbohydrates and 29 g protein making it satisfying for both adults and children.
Allergen Information
Contains fish (tuna) dairy (cheese milk) and gluten (pasta breadcrumbs). For gluten or dairy allergies substitute and always check ingredient labels before cooking.
Required Tools
Large pot skillet whisk baking dish (approx. 9x13 in/23x33 cm) and grater make prep easy and fuss-free.
Save This casserole brings everyone together and leftovers taste just as good the next day.
Recipe FAQs
- → Can I substitute tuna for a vegetarian protein?
Yes, chickpea pasta or adding canned chickpeas can provide extra plant-based protein and maintain the dish's heartiness.
- → What type of cheese works best for the topping?
Cheddar or mozzarella melt well, and Parmesan adds a flavorful golden crust when sprinkled on top.
- → How can I make this dish gluten-free?
Use gluten-free pasta and breadcrumbs to accommodate gluten-free diets without sacrificing texture.
- → Can this casserole be prepared ahead of time?
Yes, assemble the mixture and refrigerate before baking. Bake just before serving for best results.
- → What sides pair well with this casserole?
A crisp green salad and crusty bread complement the rich flavors and textures of the baked dish nicely.