Creamy Tuna Pasta Bake

This tuna pasta bake is pure comfort from the pantry: pasta, canned tuna and peas in a creamy cheddar sauce, baked under a crisp breadcrumb topping.

Canned tuna is one of the least expensive proteins you can keep on hand, and it’s ready whenever you are. With pasta, frozen peas and a quick sauce made from milk and flour, this is a dinner you can make without going to the store.

The sauce is made from scratch in about five minutes, so there’s no canned soup involved.

Ingredients and Swaps

• Pasta: Short shapes like shells, rotini, elbows or penne hold the sauce.
• Tuna: Two 5-ounce cans, drained well. Tuna packed in water or oil both work. Canned salmon or chicken are easy swaps.
• Milk, butter and flour: These make the creamy sauce.
• Cheddar: Sharp cheddar gives the most flavor.
• Peas: Frozen, straight from the freezer. Corn or small broccoli florets work too.
• Breadcrumbs: Plain or panko. Crushed crackers or potato chips make a good topping as well.

Tips for a Creamy Bake

• Undercook the pasta. Boil it 1–2 minutes less than the package says. It finishes cooking in the oven.
• Make the sauce a little loose. The pasta absorbs liquid as it bakes, so the sauce should look slightly thin going in.
• Fold the tuna in gently. Leaving some chunks gives the bake better texture.
• Butter the crumbs. Tossing them with melted butter is what makes them brown and crisp.

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Creamy Tuna Pasta Bake

Pasta, canned tuna and peas folded into a quick homemade cheddar sauce and baked under a crisp breadcrumb topping.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 ounces short pasta shells, rotini or elbows
• 3 tablespoons butter divided
• 2 tablespoons all-purpose flour
• 1½ cups milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups shredded cheddar cheese divided
• 2 cans (5 oz) tuna drained
• ½ cup frozen peas
• ½ cup breadcrumbs

Method

 

1. Preheat the oven to 375°F. Grease an 8×8-inch or 2-quart baking dish.
2. Cook the pasta in salted boiling water for 1–2 minutes less than the package directions. Drain.
3. Melt 2 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer for 3–4 minutes, until slightly thickened.
4. Remove from the heat. Stir in the salt, pepper and 1 cup of the cheese until melted.
5. Fold in the pasta, tuna and peas. Spread in the baking dish and top with the remaining cheese.
6. Melt the remaining tablespoon of butter and toss it with the breadcrumbs. Sprinkle over the top.
7. Bake for 20–25 minutes, until bubbly and golden.

Notes

• Add corn or small broccoli florets with the peas.
• Whole wheat pasta works well here.
• Crushed crackers can replace the breadcrumbs.

What to Serve with It

A green salad or steamed green beans is plenty. If your family likes creamy pasta bakes, try Healthy Baked Mac and Cheese or Cheesy Beef Pasta Bake next.

Make-Ahead, Storage and Reheating

• Make ahead: Assemble without the crumb topping, cover and refrigerate for up to a day. Add the crumbs and bake for 30–35 minutes.
• Refrigerate: Leftovers keep for up to 3 days.
• Reheat: Microwave single portions with a splash of milk, or cover and warm at 350°F for 15–20 minutes.

Tuna Pasta Bake Questions

Can I freeze it?

It can be frozen for up to 2 months, but the pasta softens and the sauce may separate slightly. It’s at its best fresh.

Can I skip the oven?

Yes. Cook the pasta fully, stir everything together on the stove until hot and serve it as a creamy skillet pasta.

How do I keep it from tasting fishy?

Drain the tuna well and add a squeeze of lemon juice or a teaspoon of Dijon mustard to the sauce.