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

30 Minute One Pot Chicken & Pasta

Cajun Chicken Pasta One Pot

Penne Arrabiata with Mozzarella and Chorizo

Chicken and Bacon Mac and Cheese

How to make Lasagne

Spaghetti Bolognese –Β 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

YouTube video
 

4.94 from 15 votes

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!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Course: Dinner
Cuisine: American, British, Italian

Ingredients

  • 400 g (14 oz) 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
  • 300 g (10.5 oz) canned tuna albacore tuna if possible, drained and flaked
  • pinch salt and pepper
  • 2 cloves garlic peeled and minced
  • 2 tbsp tomato puree paste for US
  • 1 tsp dried oregano
  • 2 x 400 g (2 x 14 oz) tin chopped tomatoes
  • 120 ml (1/2 cup) double (heavy) cream
  • 100 g (1 cup) strong cheddar cheese grated
  • 100 g (1 cup) mozzarella grated
  • small bunch parsley roughly torn
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
    400 g (14 oz) dried pasta shapes
  • 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.
    1 tbsp vegetable oil, 1 large onion
  • Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree, and oregano. Stir and cook for 2-3 minutes.
    1 red bell pepper, 1 yellow bell pepper, 300 g (10.5 oz) canned tuna, pinch salt and pepper, 2 cloves garlic, 2 tbsp tomato puree, 1 tsp dried oregano
  • 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.
    2 x 400 g (2 x 14 oz) tin chopped tomatoes, 120 ml (1/2 cup) double (heavy) cream
  • Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
    100 g (1 cup) strong cheddar cheese, 100 g (1 cup) mozzarella
  • Take out of the oven and top with a sprinkling of parsley before serving.
    small bunch parsley

Video

YouTube video

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)

Nutrition

Calories: 580kcal | Carbohydrates: 65g | Protein: 32g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 585mg | Potassium: 831mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1553IU | Vitamin C: 76mg | Calcium: 297mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

 

 

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Frank says:

    5 stars
    Stocks were low in the pantry just back from holidays. Worked a treat on the youngens and we all had some vegies lol thanks for the great rite up

  2. Jim says:

    5 stars
    Love it !

  3. JaceyB says:

    5 stars
    Nicest tuna pasta bake I’ve ever eaten! I made mine without the cream and it still tasted delicious. Thank you!

  4. Marie-France says:

    5 stars
    Tried it once and LOVED it!! So easy to make. I used chickpea rotini pasta instead of regular pasta that I had cooked ahead of time and baked them in with the tuna tomato mix. So delicious!!

  5. Debbie says:

    5 stars
    I love your recipes Nicky and this one is family favourite!

  6. Jae says:

    5 stars
    Made this for my family & there were no left overs at all! Everyone loved it so much, my boyfriend even had 4 platefuls!

  7. Mrs Sandra Stevenson says:

    4 stars
    This is absolutely delicious and so easy to make. My family loved it.

  8. Gary Dunleavy says:

    5 stars
    Hi Nicky, just made this recipe tonight as a quick meal was needed before football started, simple but delicious and absolutely loved the addition of the melted cheese on top, a go-to recipe when time is an issue

  9. ANN MCDONALD says:

    5 stars
    Made this last night instead of a packet mix ive use before .It was delicious much nicer than the packet mix. even the other half enjoyed it and he can be fussy .