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Creamy tuna pasta bake with a golden breadcrumb topping

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
Cook Time 30 minutes
Total Time 45 minutes
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 8x8-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.