This Tuna Pasta Bake is a quick, hearty, and satisfying dish that turns simple pantry staples into a flavorful meal.
Packed with protein from tuna and fiber from pasta and vegetables, it’s a balanced dinner option.
Rich in good fats and low in saturated fat, it’s perfect for busy weeknights or meal-prep, delivering comfort and nutrition in one dish.
Tuna Pasta Bake
Equipment
- 1 large ovenproof skillet or baking dish
- 1 pot for pasta (medium-sized)
- 1 wooden spoon or spatula
- 1 knife
- 1 chopping board
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 small onion finely diced
- 800 g crushed tomatoes
- 1 tbsp tomato paste optional
- 185 ml water
- 1 tbsp Italian mixed herbs or dried herbs of choice
- 1 tsp salt
- ½ tsp black pepper
- 425 g canned chunk tuna preferably in oil, drained
- 200 g spiral pasta or pasta of choice
- 150 g shredded mozzarella cheese
- Olive oil for drizzling
Instructions
- Prepare Ingredients for Cooking: Gather all ingredients before starting. Measure out the crushed tomatoes, pasta, tuna, herbs, and cheese. Peel and finely dice the onion, and mince the garlic cloves. Drain the canned tuna thoroughly, ideally pressing gently with a spoon to remove excess oil or liquid. Having everything ready will make cooking smooth and stress-free.
- Preheat the Oven: Set your oven to 180°C (350°F). This ensures the oven is ready to give your pasta bake a beautiful golden top without unnecessary delay. Using an ovenproof skillet or a baking dish is ideal, so it can go directly from stove to oven.
- Cook Pasta to Perfection: Bring a large pot of water to a boil, adding a pinch of salt for flavor. Add the spiral pasta (or your choice of pasta) and cook according to package directions, but stop one minute earlier to avoid overcooking. The pasta will finish cooking in the oven, absorbing flavors from the sauce. Drain the pasta well, then rinse briefly under cold water to stop cooking and prevent sticking. Set aside.
- Sauté Aromatics for Flavor: Place your ovenproof skillet over medium-high heat and add 1 tablespoon of olive oil. Once heated, add the minced garlic and finely diced onion. Sauté for about 3 minutes until the onion turns translucent and the garlic releases its aromatic fragrance. Stir frequently to prevent burning and ensure even cooking.
- Build the Tomato Sauce: Add the crushed tomatoes to the skillet along with the water, Italian mixed herbs, salt, pepper, and optional tomato paste. Stir thoroughly to combine all ingredients into a smooth sauce. Bring the mixture to a gentle simmer, lowering the heat to medium. Allow it to cook energetically for about 5 minutes, stirring occasionally. This thickens the sauce and intensifies the flavor. Taste and adjust seasoning if needed. Add a pinch of sugar if the sauce tastes too acidic.
- Incorporate Pasta into the Sauce: Turn off the heat under the skillet. Gently add the cooked pasta to the sauce, folding it through with a spoon or spatula so that each piece is coated in the rich tomato mixture. Ensure the pasta is evenly combined, as this will make every bite flavorful.
- Add Tuna for Protein: Add the drained tuna in chunks, gently folding it through the pasta and sauce mixture. Avoid over-stirring so the tuna maintains some chunkiness rather than breaking down completely. Leaving visible pieces adds texture and bursts of flavor in every bite.
- Assemble the Bake: Drizzle a little extra olive oil over the surface for a richer flavor and glossy finish. Sprinkle the shredded mozzarella evenly across the top. This will melt beautifully, forming a creamy, golden crust during baking.
- Bake Until Golden: Place the skillet or baking dish into the preheated oven. Bake for 20 minutes or until the cheese has melted completely, bubbling up with a light golden crust. The top should have crispy edges for a delightful texture contrast.
- Rest Before Serving: Remove the tuna pasta bake from the oven and allow it to rest for about 3 minutes before serving. This brief resting period helps the flavors settle and makes serving cleaner.
- Serve and Enjoy: Dish the pasta bake onto plates, adding an extra drizzle of olive oil or fresh herbs like basil for garnish. Serve with a crisp side salad or steamed vegetables for a complete meal that’s hearty, nutritious, and satisfying.
Notes
- Tomato Substitutes: If crushed tomatoes aren’t available, you can use tomato passata, tomato sauce, or a mix of crushed tomatoes and broth with tomato paste. This allows you to adjust the flavor and consistency easily.
- Pasta Choice: Spiral pasta works well, but penne, fusilli, or rigatoni are also great options. Just ensure cooking times are adjusted.
- Tuna Selection: Tuna in oil adds richness, but tuna in brine or water works if you prefer a lighter option. Chunk tuna maintains texture better in this dish.
- Herbs and Seasonings: Italian mixed herbs give a classic flavor. Fresh basil or oregano can be added at the end for brightness.
- Cheese Variations: Mozzarella gives a creamy top, but parmesan, cheddar, or a mix of cheeses can be used for different flavor profiles.
- Add-Ins: Vegetables like zucchini, spinach, or capsicum can boost nutrition and texture. Olives or capers add extra depth of flavor.
Chef’s Secrets For Perfect Bake
The key to a great tuna pasta bake lies in layering flavors and textures.
Start with sautéed onions and garlic to build a rich base.
Use quality crushed tomatoes for a naturally balanced taste, and simmer the sauce so it thickens without losing moisture.
When mixing tuna in, be gentle to preserve chunks.
Finally, topping with fresh herbs after baking elevates the flavor, making each bite more aromatic and satisfying.
Serving Suggestions For Maximum Enjoyment
This tuna pasta bake pairs beautifully with a fresh green salad tossed in a light vinaigrette to cut through the richness.
A side of steamed or roasted vegetables adds fiber and color, making it a complete meal.
For a cozy comfort meal, serve with crusty garlic bread.
Garnish with freshly grated parmesan or a sprinkle of chili flakes for an added flavor kick.
Storage Tips To Keep It Fresh
Leftover tuna pasta bake can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the microwave or oven until piping hot.
For meal prep, assemble the bake without cheese, cover, and refrigerate for up to 2 days before baking fresh.
For freezing, fully assemble with cheese, cover tightly, and freeze.
Thaw overnight in the refrigerator before baking for best results.
Frequently Asked Questions
1. Can I make this recipe dairy-free?
Yes. Use dairy-free cheese or nutritional yeast for topping. Coconut oil or olive oil can replace butter if used elsewhere. This keeps the bake creamy without dairy.
2. Can I use whole wheat or gluten-free pasta?
Absolutely. Whole wheat pasta adds fiber and nutrition, while gluten-free pasta works well for those with dietary restrictions. Just follow cooking instructions on the package for best results.
3. How can I make this recipe healthier?
Add extra vegetables like zucchini, carrots, or spinach for more fiber and nutrients.
Reduce pasta quantity or substitute with whole-grain or vegetable-based pasta. Use tuna in water and low-fat cheese to lower calories and saturated fat.
4. Can I prepare this bake ahead of time?
Yes. Assemble the bake in advance without cheese, cover, and refrigerate for up to two days before baking. This is great for meal prep or saving time on busy nights.
5. What can I add for extra flavor?
Consider adding anchovies with the onion for savory depth, sun-dried tomatoes for tang, olives for richness, or chili flakes for heat.
Fresh herbs like basil or parsley sprinkled on top before serving brighten the dish beautifully.
