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.
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.
What do we need?
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.
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:
- MushroomsĀ ā Add chopped large or whole baby mushrooms at the same time you add the peppers.
- Green beansĀ ā Add roughly chopped green beans at the same time you add the peppers.
- Spinach ā Use baby spinach and stir it in at the same time you add the pasta to the sauce
- Sundried tomatoes ā 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.
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 -Ā 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
Tomato Tuna Pasta Bake
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 ½ 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
- Ā½ 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.
Video
ā 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
Some of the links in this post may be affiliate links ā 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! Thatās 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.
ritchi says
Tomato Tuna Pasta Bake
why is this in ingredients
1/2 teaspoon dried Thyme
not used
Nicky Corbishley says
Not sure what you mean - there's no thyme in this recipe (just oregano).
richard says
not now it not!!!!!
here what i copied and save
Ingredients for the tuna pasta bake:
400 g 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
pinch of salt and pepper
2 cloves garlic peeled and minced
2 tbsp tomato puree or 6 tbsp tomato sauce
1 tsp dried oregano
1/2 teaspoon dried Thyme
10 1/2 oz 300g canned tuna (albacore tuna if possible) drained and flaked
28 oz 800g tinned chopped tomatoes
Ā½ cup 120ml double (heavy) cream
1 cup 100 g strong cheddar cheese grated
1 cup 100 g mozzarella grated
ll bunch parsley roughly torn
does that look familiar
now i enjoyed the devil out of it
but not willing to admit your mistake you go to try to make me one of two things
dumb or can not read
that is low
Nicky Corbishley says
Hi Richard, I'm not trying to call you dumb or tell you you can't read at all, I was simply confused as I didn't remember thyme ever appearing in that recipe.
I've checked wayback machine (which shows websites as they were on different dates) and the earliest I can see the page on that website is 25th April 2020 (here's the link: https://web.archive.org/web/20200425195210/https://www.kitchensanctuary.com/tomato-tuna-pasta-bake/#wprm-recipe-container-21399) it doesn't show thyme there.
I also checked the video and recipe ingredients on you tube. I can't see thyme there. I also checked yummly (where people often save the recipe - https://www.yummly.co.uk/recipe/Tomato-Tuna-Pasta-Bake-9185501) and the ingredients don't show it there.
It's possible when the recipe was first published back in March 2020 that it had the thyme in, but it wasn't there in April 2020 - so if I updated it, it would have been between those two dates.
Did you maybe save during that time last year?
If not then please let me know as I would like to get to the bottom of it if it's some kind of issue with the site when you were copying and pasting.
Alison Murray says
13 year old made this tuna bake! Really easy. Everyone loved it and she was over the moon her dish was a hit. Definitely a keeper recipe.
Paula Barell says
Very quick easy recipie to follow. Many thanks!š 1st time I tried cooking something from your website and have to say I will be returning very often!! Love the easy layout, the tick boxes are epic, plus the explained videos are THE BEST for a young learner cook like me! Thank you Nicky.
Mercy says
Hi Nicky,
Do you suppose I could possibly use milk and a bit of cornstarch or flour and butter (in the way of a roux) if I dont have double cream? Covid times and all, dont usually buy cream.
Nicky Corbishley says
Hi Mercy, yes a good splash of milk and a little cornstarch slurry would be fine š
Gail Hudson says
Made this last night, very tasty dish. I used the oil from the tuna to fry the veg and then tore the mozzarella in chunks and stirred it in to make even creamier.
Sarah says
Simply Delicious
Hayley Jackson says
Absolutely delicious! Even the picky toddler devoured two bowls of it! Thanks for the new family favourite!
Tom says
Made this last night for my family, everyone LOVED it. I'm off to try your chicken bacon one next.
mohan kumar says
Very nice recipe. We have to try. So easy, flavorful and delicious.