Destined to become a classic like its predecessors (tuna casserole and mac and cheese), Tuna Pasta Bake is a uniquely delicious dish of its own making.
What’s in a name? Turns out, plenty. Tuna noodle casserole is a combination of tuna, noodles, peas, and cream of mushroom soup—and tuna pasta bake is not that. Although it does have some of the ingredients from that old-school favorite, tuna pasta bake features a homemade cheese sauce, but it’s not just macaroni and cheese with tuna in it, either. Instead, it’s perfectly cooked penne pasta tossed with tuna and peas in a thick, velvety sauce of onions, garlic, butter, milk, and sharp, tangy cheddar cheese. Tuna pasta bake is its own, distinctive thing. And it is delicious.
While there are chefs out there who rail against pairing fish and cheese in the same dish, I don’t see how this can apply to tuna. What about the beloved tuna melt, that classic American sandwich that has been super popular since it first appeared on a menu in the 1960s? Legend has it that a cook at the Woolworth’s lunch counter in Charleston, S.C., mistakenly spilled some tuna salad onto a grilled cheese, and the rest is history. In our tuna pasta bake, we are making no mistakes. Instead, we are intentionally combining tuna (and peas!) with toothsome penne and mixing them into the most delectable, indulgent cheese sauce. When this dish comes out of the oven, with crispy breadcrumbs on top and the rich, tangy, creamy sauce bubbling up all around the edges, you might not be able to wait to dig into the delectable combination of textures and flavors.
But you must at least wait until it cools a bit. After all, you don’t want to burn your tongue and not be able to revel in the taste. You are going to love the way the onions and garlic flavor the cheese sauce and how every bite of this scrumptious dish is filled with chunks of salty tuna and the sweetness of green peas. Once your sauce is done, you simply combine all the ingredients, transfer the mix to a casserole dish, top with breadcrumbs, and bake.
To complement the flavors and textures in tuna pasta bake, sometimes I like to add an additional layer or two before baking. Spreading some Fried Corn over the mixture before adding the breadcrumbs brings some lovely additional sweetness and snappy crunch to this dish. But I also love the texture and mild veggie flavor that a layer of Air-Fryer Zucchini adds, not to mention a delicious nuttiness from the Parmesan cheese.
Tips for perfect tuna pasta bake
Generously salt your pasta water, and cook the penne until just al dente (you don’t want it to get mushy as it bakes). Choose a high-quality tuna for maximum flavor: albacore tuna works very well in this recipe because it is firmer than light tuna and will keep its texture, ensuring chunks of tuna in every bite. Be sure to drain the tuna well, whether you get it packed in oil or water. Choose penne rigate, the type that has ridges on the exterior; those grooves will hold the sauce beautifully. Cook the flour in the butter, onions, and garlic for the full two minutes: this process will cook out the flour taste. And whisk the milk in steadily to prevent any lumps from forming. You can remove the pot from the heat before stirring in the cheese. We recommend you shred your own cheddar for the very best flavor.
How do I store leftovers?
Cooled tuna pasta bake can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating, preferably in the oven at 350°F for 15 minutes.
Serving suggestions
For an easy, tasty weeknight meal, serve tuna pasta bake with a side of Sautéed Broccoli and these sweet and salty Pandesal bread rolls. Or echo the casserole’s crunchy topping with Asparagus Fries and then balance out the textures with slices of chewy Pretzel Bread.
Remember when I was talking about the iconic tuna melt? Well, here’s something you can do with tuna pasta bake that pays homage to that classic dish: you can make a version of this Mac And Cheese Sandwich. Pile some tuna pasta bake between two thick slices of bread—my favorite for this is Sourdough—add the sliced cheese of your choice, and cook the sandwiches in a hot pan until brown and crispy. Serve these sandwiches with some Bread-And-Butter Pickles and a side of spicy Jamaican Coleslaw, and you’ll have a really incredible meal.
Tuna Pasta Bake
Ingredients
- 14 ounces uncooked penne pasta
- 3 tablespoons unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 8 ounces shredded cheddar cheese divided
- Salt and pepper to taste
- 2 5-ounce cans tuna drained and flaked
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F. Cook pasta until al dente, then drain and set aside.
- In a large saucepan over medium heat, melt the butter. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
- Stir in flour to form a paste and cook for 2 minutes, stirring constantly.
- Gradually whisk in the milk, continuing to stir to avoid lumps. Cook until the sauce thickens. Stir in the shredded cheddar cheese until melted. Season with salt and pepper.
- Combine cooked pasta, cheese sauce, tuna, and peas in a large bowl.
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle breadcrumbs evenly over the pasta.
- Place in the preheated oven and bake for 25 to 30 minutes, or until the top turns golden and the edges begin to bubble.
- Remove from the oven and let it cool for a few minutes before serving. Sprinkle with fresh parsley for garnish.
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