Tuna Pasta Bake

Tuna gets such a bad rap. I remember in grade school, my mom would frequently make us tuna fish sandwiches for lunch and I would always dread those lunch days. All the kids would say how much it smelled and you know how everyone’s opinion matters as a kid. My mom would also buy those tuna cracker packets. Do you remember those? The plastic packet came with a tiny can of tuna, crackers, and a mayo packet.

These days, I can’t seem to get enough of canned tuna and so many people love it now too. Is it getting more sophisticated tastebuds as you get older?

Why You’ll Love This

• Packed with lean protein. I really appreciate how much protein is in one can of tuna. It’s lean while also containing so much protein to keep you full. It’s a well-balanced pasta bake!
• Easy to make. Cook the pasta, cook the sauce, toss everything together and bake! It’s truly that easy.
• No-fuss ingredients. Majority of the ingredients are already in your pantry and/or refrigerator. The ingredient list doesn’t contain anything outlandish yet the pasta is so flavorful!

Ingredients for Tuna Pasta Bake

The major ingredients for the pasta bake are listed here while the entirety of the ingredient list and precise measurements are in the recipe card at the bottom of the post.

• Pasta
• Onion and garlic
• Crushed tomatoes and tomato paste
• Two types of cheeses
• Canned tuna

Tuna Pasta Bake Variations

• Try a different type of pasta. You’ll want to use a pasta shape that can hold the sauce and cheese. I chose a spiral shaped pasta because the sauce and cheese can get into all the little nooks. Penne or rigatoni would be a great alternative to the fusilli.
• Use tuna packed in water. For a leaner dish, use tuna packed in water instead of oil.
• Add extra vegetables. To bulk up the dish, add your favorite vegetables. Chopped red bell peppers, frozen peas, green beans, or chopped spinach are great options.

How to Make Tuna Pasta Bake Step by Step

• Cook the pasta. Bring a pot of water to a boil then cook pasta for half the amount of time the box says.

• Sauté the aromatics and make the sauce. Heat a large cast iron skillet over medium-high heat. When the skillet is hot, olive oil then add the onion and garlic and cook until softened and fragrant. Add the crushed tomatoes, tomato paste, and Italian seasoning, stir to incorporate. Season with salt and pepper.

• Assemble the pasta bake. Add the pasta and tuna into the tomato sauce and gently toss, taking care to try to keep the tuna chunky and not shredded.
• Bake the pasta. Sprinkle cheeses on top of the pasta and bake for 25 minutes at 375 degrees F.

Serving Suggestions

As with all pasta casseroles and pasta bakes, I like serving my Quick Basic Chopped Salad for a little extra green. Easy Garlic Knots are a wonderful addition as are these dinner rolls.

Storage and Reheating Instructions

Allow tuna pasta bake to come to room temperature then store in an airtight container in the refrigerator for up to 3 days. To reheat, either warm through on the stovetop or in the microwave. You may need to add a little liquid to loosen it up.

More Ways To Use Canned Tuna

Canned tuna is way more versatile than you think! Here are more ways to use canned tuna in your every day dishes.

• Tuna Cakes
• Zesty Tuna Pasta
• Thai Tuna Salad
• Mediterranean Tuna White Bean Salad
• Spinach Tuna Salad with Delicata Squash
• Tuna Salad Wraps