Creamy Tuna Pasta Bake
Homemade Creamy Tuna Pasta Bake – a very simple dish, but also so comforting. This cheesy bake, with a hint of mustard, is so quick and easy to pull together for a midweek dinner. It’s one of those meals that you will usually have the ingredients on hand for, and great for a last-minute dinner option. Make it as a bake with golden cheese on top or serve straight from the saucepan for a faster option. For a vegetarian version, or even just a different flavour profile, try my Lemon and Dill Pasta Bake.
This dish is all about the basics – creamy sauce, tasty tuna and stretchy cheese. Whether you’re a cooking pro or new to the kitchen, this is a recipe that promises to satisfy every time. The perfect dish for teenagers to start their cooking journey, not only does it use some basic techniques, but they’ll also love the end product. I liken it to a seafood version of macaroni cheese.
Ingredients
Creamy sauce: At the heart of the Creamy Tuna Pasta Bake is the sauce. The base is a white or béchamel sauce with additional flavours folded through. The cheese in the sauce helps it cling to the pasta, ensure every bite is as tasty as the next. This blend is what turns a simple pasta into a dish that is seriously tasty.
Cheese choice: Good old tasty cheese works for both the sauce and topping of the pasta bake, but feel free to experiment. Parmesan, mozerella, cheddar and gruyere are all great options. Try combining different cheeses for a different flavour profile.
The Tuna: The tuna adds a meaty texture and stronger flavour to the pasta bake. Moving the dish from a tasty side to the classic mains category. I opt for canned tuna for convenience. However, there is nothing stopping you from searing up some fresh tuna for a bit more flair.
Vegetables: Whether I hide them or make them a standalone bite, I like to serve vegetables with every dinner. This pasta bake is one of the best to hide unwanted veggies in. My recipe calls for frozen peas, but using up those zucchinis and carrots in the fridge is also a great option, not to mention cost effective. Grate them and add with the cheese and mustard. Just be sure to remove excess liquid from the zucchini before adding.
Topping: If you want to change it up, or use some of the stale bread on the bench, replace the grated extra cheese with one cup of homemade breadcrumbs and 1/2 cup grated parmesan.
Creamy Tuna Pasta Bake with a Twist
A chilli kick: Try using canned tuna in chilli oil instead of the plain. This adds a nice warmth and extra depth to the dish.
A hint of citrus: Replace the mustard with 1-2 teaspoons of grated lemon rind. The lemon provides a citrusy zing and makes for a completely different tasting pasta bake.
Share it with the family or keep it all to yourself, but either way, this Creamy Tuna Pasta Bake is a classic dish that’s all about the joy of good food. My kids regularly request this meal, and it doesn’t seem to matter what I put in it, they always go back for seconds… sometimes even thirds!
Feedback & More
Did you try the Creamy Tuna Pasta Bake? Let me know in the comments below. Cheers, Elby!
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Creamy Tuna Pasta Bake
A creamy pasta bake with tuna, vegetables, a hint of mustard and topped with golden cheese.
8
servings5
minutes25
minutes419
kcal30
minutesStop your screen from going to sleep
Ingredients
300 grams short pasta (see Note 1)
50 grams butter, unsalted
½ cup plain flour
750 mls milk
1 vegetable stock cube, reduced salt
1 cup tasty cheese, grated
1 tbsp wholegrain mustard (or Dijon, if preferred)
¼ tsp black pepper
425 gram canned tuna, drained
1 cup frozen peas, or veggies of your choice (see Note 2)
½ cup grated cheese, extra
Directions
- Preheat oven to 180 degrees Celsius. Using olive oil spray, coat a large baking dish (approximately 8 cup capacity).
- Cook the pasta in a large pot according to packet instructions. When cooked, drain in a colander and run under cold water to stop the cooking process. Set aside.
- Meanwhile, melt the butter in the same saucepan over medium heat. Whisk in the flour and cook, stirring constantly for 30 seconds.
- Remove from heat and gradually whisk in the milk. Return to heat and continue whisking until mixture thickens.
- Add the stock cube, cheese, mustard and pepper and mix until the cheese has melted.
- Add the peas and tuna and mix until tuna is broken up and combined throughout.
- Gently stir in the pasta and pour mix into the prepared baking dish. Sprinkle with extra cheese and bake for 10-15 minutes or until cheese is golden brown.
You might also like to try my Sausage Pasta with Creamy Tomato Sauce, the best ever Bolognese or Healthy Spaghetti Bolognese.
Notes
- Note 1: Small pasta with ‘bends’ such as macaroni, spiral, shell work best. Although penne can be used too.
- Note 2: If using fresh diced vegetables, such as carrots and celery, pre-cook them to ensure they are soft for the bake.
Lemon and Dill Pasta Bake
Cooks in 45 minutesDifficulty: EasyA creamy and cheesy pasta back with a fresh zing of lemon and herby dill flavour, topped with golden cheese.
The BEST Bolognese Sauce
Cooks in 185 minutesDifficulty: MediumA rich, meaty Bolognese sauce packed full of flavour – this is bound to become your new favourite Bolognese recipe.
