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 !

Creamy 5-Ingredient Tuna Pasta Bake

Creamy Tuna Pasta Bake

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A comforting and easy weeknight dinner that combines shelf-stable tuna, pasta, and a creamy cheese sauce for a family-friendly meal.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

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

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Instructions

Preheat oven to 375°F (190°C).
Cook pasta according to package instructions, then drain.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Add garlic powder, salt, and pepper. Cook until thickened.
Remove from heat and stir in cheddar and Parmesan cheese until melted.
Combine cooked pasta, tuna, peas, and cheese sauce in a baking dish.
Sprinkle breadcrumbs on top.
Bake for 20-25 minutes until bubbly and golden.

Notes

Add chopped spinach or broccoli for extra veggies.
Freeze leftovers for up to 3 months.
For a crispy topping, broil for the last 2 minutes.
Find more recipe inspiration on Sophia’s Pinterest.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 6g
Sodium: 580mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 26g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/creamy-tuna-pasta-bake-recipe/