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Tomato Tuna Pasta Bake

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An easy pasta bake with tuna and creamy tomato sauce, all topped off with lots of lovely cheddar cheese! This is a great dish to serve to a crowd. Simple to make and you can even prep it ahead.
tuna tomato pasta bake in a dark pan topped with parsley

Pasta bakes really do make the best comfort food!
Simple ingredients that come together for a brilliant family dinner.

Yes, it’s got cheese, cream and pasta in there, but there are loads of nutritious goodies included too. It’s also one of those meals that works really well with a big side salad. So it ticks all the boxes for me.

Overhead of tuna tomato pasta bake in a dark pan on a blue background

What do we need?
Ingreidients for Tuna Tomato Pasta Bake on a wooden table

What type of tuna should i use?

I prefer to use albacore tuna for this, as it’s firmer and creamier than regular tuna fish. However it is a little on the expensive side, so you can sub it for regular canned tuna fish if you like and it will still taste delicious!
I would always suggest using tuna fish in oil (drain it before adding to the dish) as it has more flavour and a richer texture. However, you can use tuna in water or brine if you prefer.

How do we make it?

  • Soften a chopped onion in a large frying pan. Add chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano and cook for 2-3 minutes.
  • Pour in tinned tomatoes and cream, bring to the boil, then stir in cooked pasta.
  • Top with cheddar and mozzarella and bake for 20-25 minutes, until the cheese is golden brown.
  • Sprinkle with parsley before serving.

10 image collage showing how to make Tuna Tomato Pasta Bake

 

Use up those veggies

Pasta bakes are great for using up those slightly sad-looking veggies in the fridge.
This version includes onion and bell peppers but you can add in or swap:

  • Mushrooms – Add chopped large or whole baby mushrooms at the same time you add the peppers.
  • Green beans – Add roughly chopped green beans at the same time you add the peppers.
  • Spinach – Use baby spinach and stir it in at the same time you add the pasta to the sauce
  • Sundried tomatoes – add in at the same time as you add the pasta to the sauce.
  • Frozen or canned peas or sweetcorn – drain if using canned, and add them in at the same time as you add the pasta to the sauce.
  • Add chopped spring onions at the same time as the pasta, or you can sprinkle them on at the end for a bit of crunch.

Tuna pasta bake being lifted out of the dish with a spoon

More heavenly pasta recipes

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Penne Arrabiata with Mozzarella and Chorizo

Chicken and Bacon Mac and Cheese

How to make Lasagne

Spaghetti Bolognese – always on my weekly meal plan

If you fancy a creamy tuna pasta bake instead of tomato, I’ve got you covered.

The recipe video

 

tuna pasta bake in a pan on a dark background

Tomato Tuna Pasta Bake

An easy pasta bake with tuna and creamy tomato sauce, all topped off with lots of lovely cheddar cheese. A great weeknight dinner!
5 from 1 vote
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Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Dinner
Cuisine: American, British, Italian
Keyword: Comfort Food, how to make a tuna tomato pasta bake, pasta bake
Servings: 6
Author: Nicky Corbishley

Ingredients

  • 14 oz (400g) dried pasta shapes I used shells
  • 1 tbsp vegetable oil
  • 1 large onion peeled and chopped
  • 1 red bell pepper de-seeded and chopped
  • 1 yellow bell pepper de-seeded and chopped
  • 10 1/2 oz 300g canned tuna (albacore tuna if possible) drained and flaked
  • pinch of salt and pepper
  • 2 cloves garlic peeled and minced
  • 2 tbsp tomato puree
  • 1 tsp dried oregano
  • 28 oz 800g tinned chopped tomatoes
  • ½ cup 120ml double (heavy) cream
  • 1 cup (100g) strong cheddar cheese grated
  • 1 cup (100g) mozzarella grated
  • Small bunch parsley roughly torn

Instructions

  • Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
  • Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
  • Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
  • Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
  • Take out of the oven and top with a sprinkling of parsley before serving.

Recipe Video

Recipe Notes

Can you make it ahead?

Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and refrigerate for up to two days.
Take out of the refrigerator an hour before you want to cook it, to take the chill off the dish (and to help prevent cold spots upon heating) then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check it's piping hot in the middle before serving.

Can you freeze it?

Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and freeze.
Defrost in the refrigerator overnight. Take out of the refrigerator an hour before you want to cook it, to take the chill off, then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check it's piping hot in the middle before serving.

Which pasta shapes?

I used pasta shells, but any large pasta shapes will work. Spiralli, rigatoni, fusilli and penne are all good options.

Gluten free option:

Use gluten free pasta and ensure your tomato puree (paste) is gluten free and you're good to go.
Nutritional Information is per serving (this recipe serves 6)

Nutritional Information

Nutrition Facts
Tomato Tuna Pasta Bake
Amount Per Serving
Calories 580 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 79mg26%
Sodium 585mg24%
Potassium 831mg24%
Carbohydrates 65g22%
Fiber 6g24%
Sugar 10g11%
Protein 32g64%
Vitamin A 1553IU31%
Vitamin C 76mg92%
Calcium 297mg30%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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