Creamy Tuna Pasta Bake with loads of cheese and peas, a delicious frugal dinner made with a few simple ingredients. It's quick and easy to make, and it's guaranteed to go down very well with the whole family.
There is nothing more satisfying than a bowl of pasta, cooked in any way, any time of the year. But add a load of cheesy goodness to it, some good old canned tuna, some veggies for even more goodness, and you know you are in for a treat.
Canned tuna can be a lifesaver when you are stuck for ideas what else to cook for dinner, and it has become a pantry essential for me. And pasta, well, there's always some pasta around, that goes without saying.
Pasta bakes are a big hit with us, my Chicken Pasta Bake, Cheesy Ham and Pea Pasta Bake and Creamy Sausage Pasta Bake make their way onto our table quite often. And what's not to love about them?!
Winter might be the season for comfort food, but these casseroles can be enjoyed no matter the season, as they are hearty, but not too heavy. Plus little ones would definitely love them even in summer.
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Ingredients needed for the tuna pasta bake
- tuna - tinned, make sure you drain the liquid before adding it to the pasta
- peas - cooked, i can be either garden peas or petits pois
- cheddar cheese - grated, it adds sharpness to the dish
- penne pasta - or you can use any other pasta shape
- butter - it can be salted or unsalted
- plain flour - for thickening the sauce
- full-fat milk - it adds creaminess to the sauce
- dijon mustard - don't use more than a teaspoon, or the sauce will be too strong
- ground black pepper
- fresh parsley
Easy swaps
Tuna can be a bit strong for little ones, but baked in this rich tuna casserole it looses its strength, making it the ideal family meal.
I absolutely love peas, and so do my little ones - kids in general find it hard to refuse them, and they are also great for developing a pincer grasp.
They can be swapped for sweet corn - of used as a combo in this dish. Other good veggies to throw in are cooked carrots cut into small cubes, peppers, green beans or frozen mixed veggies.
The canned tuna can be swapped for cooked salmon, white fish or mixed seafood - do make sure the fish is cooked before adding it to the pasta.
Cheddar cheese is my absolutely favourite for pasta dishes, but any other hard cheese can be used, or even a combo of more hard cheeses. Do give it a go!
Step-by-step photos and instructions
The bechamel sauce also makes the best mac and cheese ever, so definitely worth saving the recipe, as it can be used for so many other recipes.
- in a large pan, melt the butter, add the flour and whisk well into a thick paste
- add the warm milk and continue to whisk to avoid lump (see photo 3)
- when the sauce is thick, add half of the grated cheese, dijon mustard and black pepper, and give it a good stir
- the cooked and drained pasta can now be added to to sauce - give it a good mix so the pasta is well coated in sauce
- Once the pasta is ready, transfer it to a large ovenproof dish together with the well-drained tuna and cooked peas. Give everything a good mix.
- Scatter over the remaining cheese, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes until golden and bubbling hot.
Expert tips
Make sure you drain the tuna well before adding it to the sauce, otherwise the sauce becomes too soggy and it won't coat the pasta very well.
The bechamel sauce can be made in advance, and refrigerated. When needed, add it to the cooked pasta and the rest of the ingredients, and follow the next steps.
Recipe FAQs
In the refrigerator, the tuna bake can last between 3-4 days. To reheat, simple pop it back in the oven until it's bubbling hot.
You can totally make the sauce in advance, and just mix it with the other ingredients when needed. I prefer cooking the pasta fresh when needed, as the texture is a lot better.
Other tuna recipes
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Creamy Tuna Pasta Bake
Ingredients
- 2 tins tuna
- 1 cup cooked peas
- 2 cups grated cheddar cheese
- 2 cups penne pasta
- 2 tablespoon butter (30 g)
- 2 tablespoon plain flour
- 2 cups full-fat milk
- 1 teaspoon dijon mustard
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh parsley
Instructions
- Cook the past according to the packet instructions.
- To make the sauce, melt the butter in a large pan, add the flour and whisk to get a thick paste.
- Pour in the milk whisking continuously until it thickens.
- Add half of the grated cheese, dijon mustard and black pepper, and mix well.
- When the pasta is cooked, drain in well, then add it to the sauce and give it a good mix.
- Transfer everything to an ovenproof dish, add the cooked peas and well-drained tuna, and mix.
- Scatter over the remaining cheese, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes until golden and bubbling hot.
- Garnish with fresh parsley.
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