Creamy 5-Ingredient Tuna Pasta Bake

Name: Creamy Tuna Pasta Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz penne pasta; 2 cans (5 oz each) tuna, drained; 1 cup frozen peas; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 2 cups milk; 2 tbsp butter; 2 tbsp all-purpose flour; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup breadcrumbs

Jump to Recipe

There’s something magical about pulling a bubbling tuna pasta bake out of the oven – that irresistible smell of melted cheese and comforting carbs that makes everyone gather in the kitchen immediately. This exact dish got me through my college years when pantry staples and minimal cleanup were my best friends, and now it’s my go-to when my kids have soccer practice and I need dinner on the table fast.

I learned the power of shelf-stable ingredients from my grandmother, who could whip up a feast from what seemed like thin air. Her kitchen philosophy lives on in this recipe – simple, satisfying meals shouldn’t require fancy ingredients or hours of work. After years of culinary adventures (and plenty of burned pans!), I still come back to this creamy tuna pasta bake as the ultimate weeknight lifesaver.

What makes this version special? It’s that perfect balance – rich enough to feel like comfort food, but smart enough to keep stocked ingredients on hand. The cheesy sauce clings to every noodle, the tuna adds protein without fuss, and those golden breadcrumbs give just the right crunch. It’s the kind of meal that makes you feel like a kitchen hero with minimal effort.

Why You’ll Love This Tuna Pasta Bake

Oh, where do I even begin with why this tuna pasta bake keeps making its way to our dinner table week after week? Let me count the ways:

First off, it’s brilliant for busy nights – you can have everything prepped and in the oven in about 15 minutes flat. I can recite the steps in my sleep (and have, during particularly exhausting weeks chasing after toddlers).

The one-pan magic is real here too – cook the pasta, mix everything right in the baking dish, and boom, your cleanup is basically done before dinner even starts. No towering pile of pans to tackle when you’re already worn out.

It’s one of those rare meals everybody actually eats without complaints – even my pickiest eater goes back for seconds when I make this tuna pasta bake. The creamy cheese sauce somehow bridges the gap between “kid food” and “grownup comfort food” perfectly.

Got random veggies in the fridge? Toss ’em in! I’ve thrown in everything from leftover roasted zucchini to nearly wilted spinach with fantastic results. The recipe is just begging for you to make it your own.

And when life gets crazy (when doesn’t it?), just know this bake freezes like a dream. I always double the recipe and tuck one away for emergency meals – it reheats perfectly for those nights when cooking is the last thing you feel like doing.

Ingredients for Tuna Pasta Bake

Here’s everything you’ll need to make this cozy, crowd-pleasing dish. I’ve grouped them so you can gather ingredients efficiently:

Main Ingredients

12 oz penne pasta (about 3/4 of a standard box)
2 cans (5 oz each) tuna in water, well drained
1 cup frozen peas (no need to thaw!)

Cheese Sauce

2 cups whole milk (2% works too, but whole makes it extra creamy)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup shredded sharp cheddar cheese (packed!)
1/2 cup freshly grated Parmesan cheese

Topping

1/4 cup plain breadcrumbs (Italian-seasoned work great too)

Ingredient Notes and Substitutions

No penne? Any short pasta like rotini or shells will work beautifully. If you’re going gluten-free, your favorite GF pasta and a 1-to-1 flour substitute will do the trick.

Cheese substitutions: Gruyère adds lovely depth if you’re out of cheddar, and Pecorino Romano makes a sharper alternative to Parmesan. I’ve even used Monterey Jack when that’s all I had – still delicious!

For veggies, ditch the peas for chopped steamed broccoli or throw in a handful of spinach. The recipe’s flexible – last week I stirred in some sautéed mushrooms, and wow, what a happy accident!

How to Make Tuna Pasta Bake

Alright, let’s dive into making this dreamy tuna pasta bake! I promise it’s easier than it looks, and I’ll walk you through each step to ensure creamy, cheesy success every time.

The Step-by-Step Process

Preheat your oven to 375°F (190°C). This gives your oven time to reach the perfect temperature while you prep – no cold spots in our bake!
Cook the pasta in well-salted boiling water until just al dente (about 1 minute less than package directions). It’ll finish cooking in the oven, and nobody wants mushy noodles!
Make the cheese sauce: Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute (this cooks out the raw flour taste). Here’s my trick – slowly whisk in the milk a splash at a time at first to prevent lumps. Once smooth, keep whisking until it thickens enough to coat the back of a spoon.
Off the heat (this is crucial!), stir in the cheeses until melted. The residual heat is enough – boiling can make cheese sauce grainy. Stir in the seasonings.
Combine everything in your baking dish: pasta, drained tuna, peas, and that gorgeous cheese sauce. Gently fold – you want every bite to have all the good stuff!
Top with breadcrumbs for that golden crunch. For extra credit, sprinkle a bit more Parmesan over the crumbs.
Bake for 20-25 minutes until bubbling at the edges and golden on top. Let it rest 5 minutes before serving – I know it’s hard to wait, but this prevents a soupy mess!

Tips for the Perfect Tuna Pasta Bake

Want restaurant-worthy results? Here are my hard-won secrets:

For a next-level crispy top, pop it under the broiler for the last 90 seconds – just watch it like a hawk!

If adding fresh veggies like spinach, toss them with the hot pasta to wilt them perfectly before mixing in the sauce.

Taste your sauce before adding to the pasta – different cheeses vary in saltiness. I usually add an extra pinch of garlic powder here.

Leftovers? Store in the baking dish covered with foil for easy fridge-to-oven reheating tomorrow!

Variations of Tuna Pasta Bake

Oh, the fun part – making this tuna pasta bake your own! I love how endlessly adaptable this recipe is depending on what’s in my fridge. Here are my favorite ways to mix it up:

For veggie lovers, stir in a couple handfuls of fresh spinach with the hot pasta – it wilts perfectly. Roasted red peppers or sun-dried tomatoes add gorgeous color and sweetness. Herb addicts? Try mixing in some chopped rosemary or thyme with the cheese sauce for an aromatic twist (trust me, it’s incredible).

Different pastas totally change the game too – rotini catches extra sauce in its spirals, while shells create little cheese pockets. Last week I used farfalle (bowties!) and the kids went nuts pretending they were eating butterfly food. Whatever you choose, this tuna pasta bake will still deliver that creamy, comforting hug in every bite!

Serving Suggestions for Tuna Pasta Bake

This creamy tuna pasta bake deserves the perfect supporting cast! My family loves it with garlic bread – that golden, buttery crunch is the ideal contrast to the rich pasta. For lighter meals, a simple green salad with lemon vinaigrette cuts through the richness beautifully. Adults might enjoy a crisp Pinot Grigio, while my kids go crazy for sparkling lemonade with frozen berry “ice cubes.” So many ways to make it feel special!

Storing and Reheating Tuna Pasta Bake

One of my favorite things about this tuna pasta bake? It actually gets better as leftovers! Here’s how I keep it tasting fresh:

For fridge storage, just pop it in an airtight container (I use the same baking dish with foil) for up to 4 days. When reheating, sprinkle a tiny bit of milk over the top and cover with foil – cheesiness restored! Freezer tip: portion individual servings in microwave-safe containers (up to 3 months). Thaw overnight, then reheat at 350°F covered for 20 minutes. That crispy top? Quick broil at the end does the trick!

Tuna Pasta Bake FAQs

I get asked these questions constantly when friends see me pulling this golden beauty from the oven – here’s the scoop straight from my cheese-splattered recipe notebook:

Can I use fresh tuna instead of canned?

You absolutely can! Just cook 10 oz fresh tuna first (I like to pan-sear it with a little olive oil), then flake it into the bake. The texture will be more delicate than canned – which some prefer – but you’ll lose that classic pantry-raid charm. Either way, you’re in for a tasty meal!

How do I prevent a dry tuna pasta bake?

Three secrets: 1) Undercook pasta by 1 minute (it soaks up sauce while baking), 2) Use whole milk for the creamiest texture, and 3) Never skip letting it rest after baking – those 5 minutes allow the sauce to redistribute. If it still seems dry next time, add an extra splash of milk to the sauce.

Can I make this recipe gluten-free?

Totally! Swap regular pasta for your favorite gluten-free noodles (I like brown rice penne) and use cornstarch instead of flour in the sauce – same measurements. The rest can stay identical! Just check that your breadcrumbs are GF too if using them.

What’s the best way to freeze leftovers?

Portion cooled bake into freezer-safe containers (leave an inch at the top for expansion). For easy reheating, I sometimes freeze individual servings in microwave-safe ramekins. When ready to eat, thaw overnight in the fridge, then reheat at 350°F covered with foil for 20 minutes. Broil at the end if you miss that crispy top!

Any veggie add-in ideas?

The possibilities are endless! My family loves sautéed mushrooms, roasted red peppers, or chopped broccoli (toss frozen florets right in – no need to thaw!). For picky eaters, finely diced carrots or zucchini blend right into the cheesy sauce. Honestly, I’ve yet to meet a veggie that didn’t work in this tuna pasta bake!

Nutritional Information

Just a quick note – all nutritional values here are estimates since they’ll vary based on your specific ingredients and portions. That said, this tuna pasta bake packs a good balance of protein, carbs, and veggies to keep everyone satisfied!

Nothing makes me happier than seeing your twists on this cozy dish! Did you add an extra veggie? Try a different cheese? Snap a photo mid-cheese-pull (we all know that’s the best part) and share it on my Pinterest – I feature reader creations every Thursday! Leave a comment below telling me how your family liked it or what clever substitutions you tried. Your stories and photos keep inspiring me in my kitchen adventures!

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Why You’ll Love This Tuna Pasta Bake