Last Updated on 23 August, 2026 by Elby | The Tasteful Pantry
Homemade Creamy Tuna Pasta Bake – a very simple dish, but 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 dill pasta bake. Or sticking with the tuna theme, try tuna strudel.
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. A seafood mac and cheese – what’s not to love!
Tuna Pasta Bake 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/cheddar cheese works for both the sauce and topping of the pasta bake, but feel free to experiment. Parmesan, mozerella 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 veg, 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 or chop and pre-cook them – whatever you prefer. 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.
Tuna Pasta Bake Recipe Variations
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 with hints of mustard is a classic dish that will be a hit with everyone that tries it! My kids regularly request this meal, and it doesn’t seem to matter what veggies I include, they always go back for seconds… sometimes even thirds!
Feedback and More
Did you try the Creamy Tuna Pasta Bake recipe? Let me know in the comments below. Cheers, Elby!
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Creamy Tuna Pasta Bake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 300 grams pasta - short, see notes
- 50 grams unsalted butter
- 50 grams flour - plain, all purpose
- 720 ml milk
- 1 vegetable stock cube - reduced salt (see notes)
- 1 cup cheddar cheese - grated
- 1 tbsp mustard - wholegrain or Dijon
- ¼ tsp black pepper
- 425 gram canned tuna - drained
- 1 cup frozen vegetables - peas, carrots, corn (for fresh see notes)
- ½ cup cheddar cheese - grated, extra
Instructions
- Preheat oven to 200°C | 180°C fan forced. Using oil spray, coat a large baking dish (approximately 8-10 cup capacity).
- Cook the pasta in a large pot according to packet instructions, drain and run under cold water to stop the pasta from overcooking. Set aside.
- 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 until fully incorporated and the mix is lump free. Return the pot to a low-medium heat and continue whisking until mixture thickens.
- Add the stock cube, cheese, mustard and pepper and stir with a wooden spoon until the cheese has melted.
- Add the veggies and tuna, stirring to evenly distribute through the sauce.
- Gently stir in the pasta and pour the mix into the prepared baking dish. Sprinkle with extra cheese and bake for 10-15 minutes or until the cheese is golden brown.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
