A classic tuna pasta bake packed full of healthy nutritious vegetables, a deliciously creamy sauce and a crunchy cheese topping that's ready to eat in just 40 minutes. Budget-friendly, a favourite with kids and perfect for busy weeknights.
I don't know about you, but I was that girl that loved taking tuna sandwiches or tuna and crackers to school - even though the smell was so embarrassing and enough to clear the staff room!
That's the only downfall about tuna... the smell!!!
But luckily, when you bake tuna (like in this simple tuna pasta bake), the smell disappears and so even the biggest tuna haters in the world can still enjoy (or at least tolerate!) this yummy pasta!
So add this to the top of your regular family dinners (along with everyone's favourite beef lasagne, chicken parma balls, creamy pesto chicken pasta and egg and bacon pie!)
Why You're Going To Love This Recipe
Even if you're not a huge tuna fan, just stick with me on this one!
I promise that it's one recipe that might just make you change your mind...
- Subtle tuna flavour - my tuna pasta bake recipe is made using canned tuna. However, because it's baked, it loses that super strong flavour and smell that goes along with eating tuna directly from the can. Instead, once baked, it has a delicious (but very subtle!) tuna flavour that goes perfectly with the creamy sauce and crunchy, cheesy top layer!
- Versatile - the thing I love about this recipe is that it's just soooo versatile! Don't have carrot? No worries! Simply substitute is with a different veggie you have on hand? No spiral pasta in the cupboard? Use penne or rigatoni! You can mix and match as much as you like with this classic tuna pasta bake.
- Budget-friendly - tuna is such a cheap source of protein and Omega-3. And there's no doubt that pasta is one of the most budget-friendly meals going around!
- Feeds a crowd - my tuna pasta bake makes a BIG batch! It serves 6 people (with large serves) or 8-10 smaller serves.
- Freezer-friendly - got leftovers? Store them in the freezer for up to 3 months. This is a great option for a quick lunch snack, or 'grab and reheat' midweek dinner.
- Quick & easy - with 10 minutes prep time and 30 minutes cooking time, dinner will be on the table in just 40 minutes!
What You Need
Just a handful of pantry staples are needed to make this quick and easy family dinner.
Note: Please scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- pasta - you can use any type of short pasta you like, such as spirals, penne, rigatoni, shells etc.
- cream of chicken condensed soup - this is a thick condensed soup that can be bought in a can from the tinned soup section of the supermarket. It gives the dish a rich, thick and creamy sauce. I use Campbells brand (which is popular in Australia).
- milk - I recommend using whole milk (full fat/full cream milk).
- cheese - choose a Tasty or cheddar cheese for the sauce and add extra over the top.
- vegetables - you can use any type of vegetables you like - such as capsicum, carrots, celery, peas and corn.
- canned tuna - ensure you drain the liquid from the tuna before using.
- olive oil
- breadcrumbs - when sprinkled over the top of the pasta bake with grated cheese, this gives the dish a deliciously cheesy crunch! The perfect contrast to the soft, creamy pasta below.
Step By Step Instructions
It takes just 10 minutes prep time to make this creamy tuna pasta bake.
Note: Please scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Step 1 - Cook The Pasta
Preheat your oven to 200 degrees Celsius (fan forced).
Cook the pasta according to the packet instructions until just al dente. Drain and set aside.
Step 2 - Make The Sauce
While the pasta is cooking, place the cream of chicken soup, milk, grated cheese, red capsicum, carrots, celery and tuna into a saucepan over medium heat.
Stir until bubbling and then add the frozen peas and corn.
Step 3 - Mix
Add the drained pasta to the sauce mixture and stir to combine.
Pour into a greased baking dish.
Step 4 - Add The Cheesy Topping
Mix the olive oil through the breadcrumbs and then sprinkle over the top of the pasta bake.
Add extra grated cheese and bake for 30 minutes.
Expert Tips
You can use canned salmon if you prefer.
Condensed soup is best to use as it creates a deliciously tasty thick and creamy sauce. If you are unable to buy a tin of condensed soup, then you can substitute it with sour cream (however, it won't have quite the same texture or flavour).
Absolutely! In fact, I almost prefer it reheated!
Simply reheat in the microwave or on low in the oven until heated through.
Store leftovers in an airtight container in the fridge and consume within 2 days.
Freeze in an airtight container for up to 3 months. Defrost in the fridge or microwave before reheating.
More Pasta Recipes
Who can resist a big bowl of pasta? Certainly not me!
Here are a few of my most popular pasta recipes:
- Pumpkin & Spinach Lasagne - A vegetarian lasagne that tastes so good, you won't even miss the meat!
- Creamy Tuscan Chicken Pasta - a creamy sun-dried tomato, baby spinach and parmesan sauce perfectly complements this slow cooker meal.
- The Famous TikTok Pasta - there's a very good reason that this pasta recipe has gone viral around the world - it's super simple and the combination of feta, tomatoes and basil cannot be beat!
- Creamy Pesto Chicken Pasta - this entire dish is made using just one pot! Helllooooo no washing up! Plus it's absolutely delicious.
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Tuna Pasta Bake
Ingredients
- 250 g pasta dried, (spirals, penne or rigatoni)
- 420 g tin of cream of chicken condensed soup (see notes)
- 180 g (¾ cup) full cream milk
- 40 g (½ cup) tasty or cheddar cheese grated
- 1 red capsicum chopped
- 4 carrots diced
- 3 celery stalks diced
- 425 g tuna chunks tinned, drained
- ½ cup frozen peas
- ½ cup frozen corn
- 60 g (3 tbs) olive oil
- 135 g (1 ½ cups) breadcrumbs
- Extra grated tasty or cheddar cheese
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Cook the pasta according to the packet instructions, drain and set aside.
- Place the cream of chicken soup, milk, grated cheese, red capsicum, carrots, celery and tuna into a saucepan over medium heat.
- Stir until the mixture starts to bubble and then add in the frozen peas and corn.
- Pour the mixture over the cooked pasta and stir through.
- Pour into a large, greased casserole dish.
- Stir the olive oil through the breadcrumbs and then sprinkle over the top of the pasta bake.
- Grate over the extra cheese and bake for 30 minutes or until golden.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Cook the pasta according to the packet instructions, drain and set aside.
- Grate the cheese in the Thermomix bowl for 10 seconds, Speed 6.
- Add the cream of chicken soup and milk and mix for 10 seconds, Speed 5.
- Add the red capsicum, carrots, celery and tuna and cook for 8 minutes, 100 degrees, REVERSE, Speed 1.
- Add the frozen corn and peas and mix for 10 seconds, REVERSE, Speed 3.
- Pour the cooked pasta into a large, greased casserole dish. Pour over the creamy mixture and mix well to combine.
- Stir the olive oil through the breadcrumbs and then sprinkle over the top of the casserole.
- Grate over the extra cheese and bake for 30 minutes or until golden.
Notes
- pasta - you can use any type of short pasta you like, such as spirals, penne, rigatoni, shells etc.
- cream of chicken condensed soup - this is a thick condensed soup that can be bought in a can from the tinned soup section of the supermarket. It gives the dish a tasty, thick and creamy sauce. I use Campbells brand (which is popular in Australia).
- milk - I recommend using whole milk (full fat/full cream milk).
- cheese - choose a tasty or cheddar cheese for the sauce and add extra over the top.
- vegetables - you can use any type of vegetables you like - such as capsicum, carrots, celery, peas and corn.
- canned tuna - ensure you drain the liquid from the tuna before using.
- breadcrumbs - when sprinkled over the top of the pasta bake with grated cheese, this gives the dish a deliciously cheesy crunch! The perfect contrast to the soft, creamy pasta below.
Jenny says
I replaced the soup with ricotta cheese and 2 teaspoons of vege stock powder. I also added about a cup of grape tomatoes, sliced in half just before pouring it into the casserole dish. It was a really nice meal. Thankyou
Lucy says
Fantastic!
Jules says
Hi what can I substitute for the can soup?
Lucy Mathieson says
Hu Jules, you could try using some cooking cream mixed with a little chicken stock. xx
DB says
Have you tried to freeze this recipe? Thanks
Lucy Mathieson says
Yes absolutely!!!! It can definitely be frozen for a quick and easy midweek meal!
Karen Fair says
Do you use packet bread crumbs or fresh breadcrumbs.
Lucy Mathieson says
Either is fine! I usually just use the packet ones 🙂
Lello Pasta Bar says
your tuna pasta casserole is awesome. and it looks so tasty and yummy!!!
Lucy Mathieson says
Thank you!
AleciA says
Hi Lucy I have chicken and sweet corn soup or creamed corn. Are either of these ok? I could t find condensed soup
Lucy Mathieson says
Hi Alecia, that should be fine (it will just have a slightly different taste!)