Tuna Pasta Bake Recipe

I love to make this Tuna Pasta Bake recipe when I am looking for an easy-to-make dish for a busy weeknight or when I looking for a recipe that doesn’t include ‘meat’. It’s the perfect recipe to make on Meatless Monday or on Fridays during Lent when you are tired of grilled cheese and tomato soup and cheese pizza.

With simple ingredients like canned tuna, pasta, and a rich tomato sauce, this dish comes together quickly and bakes into a cheesy, delicious casserole that everyone loves.

I have taken my larger, family style casserole recipe and converted into this small-batch recipe. It makes enough for 4 servings, which is perfect to enjoy immediately for dinner with enough leftover for a quick lunch later in the week.

Choosing The Right Ingredients

However, one of the keys to making a great tuna casserole is choosing the right ingredients, and it all starts with the tuna. I recommend using chunk tuna packed in oil (drained) because it has more flavor and a better texture compared to shredded tuna packed in water.

The oil helps keep the tuna moist, and the chunks hold up well when mixed into the sauce. However, if you are looking for a lower calorie meal you can opt to use chunk tuna packed in water or use the vacuum sealed pack.

As for the pasta, you can use spiral pasta, penne, fusilli, or any other short pasta shape that holds sauce well. The goal is to have a pasta that can stand up to baking without becoming too mushy.

As for the tomato products you will need crushed tomatoes and tomato paste. However, if you find diced tomatoes in your cupboard you can use them by simply pureeing them in your food processor. And I highly recommend purchasing a tube of tomato paste rather than a can because you won’t waste as much.

Once you have all the ingredients start by cooking the pasta and making a simple tomato sauce. Then combine everything in an ovenproof skillet, top it with cheese, and bake until bubbly and golden.

The result is a warm, cheesy, and comforting dish that’s perfect for serving straight from the oven.

However if you typically find that tomatoes taste too acidic, a pinch of sugar can help balance the flavors without making the sauce too sweet. I typically don’t add any sugar, but you may prefer the sauce to be a little sweeter.

Tuna Pasta Bake Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 tablespoon olive oil
• 1/2 small onion, finely diced
• 1 garlic clove, minced
• 14 oz. crushed tomatoes
• 1/2 tablespoon tomato paste
• 1/2 cup water
• 1/2 tablespoon dry Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 9 oz. can chunk tuna in oil, drained
• 4 oz. penne pasta (or other short pasta of choice)
• 1 cup shredded mozzarella cheese

INSTRUCTIONS

1. Preheat the Oven and Cook the Pasta:

Start by preheating your oven to 350°F. Bring a pot of salted water to a boil and cook the pasta according to the package directions for al dente, but subtract 1 minute from the cooking time. This ensures the pasta doesn’t overcook when it bakes in the oven.

Once the pasta is done, drain it and drizzle it with a little olive oil to prevent it from sticking together. Set the pasta aside while you prepare the tuna bake sauce.

2. Make the Tomato Sauce:

Heat an ovenproof skillet over medium-high heat and add the olive oil. Once the oil is hot, add the diced onion and sauté for 3-4 minutes, or until the onion becomes translucent.

Then add the minced garlic and cook for another 30 seconds, just until fragrant. Next, add the crushed tomatoes, tomato paste, water, Italian seasoning, salt, and black pepper.

Stir everything together and bring the sauce to a light boil. Reduce the heat to medium and let the sauce simmer for about 5 minutes, stirring occasionally.

3. Taste and Adjust the Sauce:

After the sauce has simmered, taste it and adjust the seasoning if needed. If the tomatoes taste too acidic, add a pinch of granulated sugar to balance the flavors. Stir the sugar into the sauce until it’s fully dissolved. This step is optional but can make a big difference in the overall taste of the dish.

4. Combine the Pasta and Tuna:

Remove the skillet from the heat and stir the cooked pasta into the tomato sauce. Make sure the pasta is evenly coated with the sauce.

Next, gently fold in the chunk tuna, being careful not to break it up too much. You want to keep some of those larger pieces in your Tuna Pasta Bake for both texture and flavor.

5. Top with Cheese and Bake:

Spread the pasta mixture into an even layer in the skillet. Sprinkle the shredded mozzarella cheese evenly over the top.

Place the skillet in the preheated oven and bake for 20 minutes, or until the cheese is melted and starts to turn light golden brown in some spots.

6. Let It Rest and Serve:

Once the casserole is done, remove the skillet from the oven and let it stand for a few minutes before serving. This allows the dish to set slightly and makes it easier to serve. Scoop it onto plates or bowls and enjoy it while it’s warm and cheesy.

Tips for Making Tuna Pasta Bake

• Use Chunk Tuna in Oil: Just like when making Tuna Melt Sandwiches, it is best to use chunk tuna in oil because it has more flavor and a better texture than shredded tuna packed in water. Be sure to drain it well before adding it to the dish.

• Choose the Right Pasta: Spiral pasta, penne, fusilli, or any other short pasta shape works well in this recipe. The key is to use a pasta that holds sauce and stands up to baking.

• Don’t Overcook the Pasta: Cook the pasta just until al dente, as it will continue to cook in the oven. Overcooked pasta can become mushy when baked.

• Balance the Sauce: If your crushed tomatoes taste too acidic, a pinch of sugar can help balance the flavors without making the sauce sweet. Taste the sauce before adding the pasta and adjust as needed.

• Let It Rest: Letting the dish rest for a few minutes after baking makes it easier to serve and allows the flavors to meld together.

Tuna Pasta Bake is a delicious and comforting dish that’s perfect for Meatless Monday, Fridays during Lent, or any time you want a quick, satisfying meal. Chunks of tuna and pasta tossed in a rich tomato sauce and then topped with cheese. Once the cheese melts your quick and easy to make dinner is ready to be served.

This recipe is a favorite meal in our house. Not to mention, that if you are lucky enough to have leftovers, they taste even better the next day!

Enjoy! Mary

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