Tuna Pasta Bake Recipe

Tuna Pasta Bake is what I make when I stare into my pantry and it stares back like, “We’ve been here the whole time.” Canned tuna. Pasta. Crushed tomatoes. Cheese.

It’s basically the introvert of dinners. Quiet. Reliable. Always there when you need it.

The first time I made this, I expected “fine.” Just fine. Instead, I pulled it out of the oven with bubbling cheese and those crispy golden edges and suddenly I was standing there with a fork straight from the pan.

It’s not glamorous. It’s not trendy. It’s just solid, comforting, cheesy pasta that makes a regular Tuesday feel less annoying.

Why I Keep Making This Dish (The Real Reasons)

1. Pantry dinner magic: Almost everything lives in the cupboard.
2. Budget friendly: Tuna does not complain about your grocery bill.
3. Cheese crust situation: Those golden bits are elite.
4. Feeds everyone: Easy to stretch for a crowd.
5. Make-ahead hero: Future me is always grateful.
6. Comfort level high: Tomato, pasta, cheese. It just works.
7. Hard to ruin: Even my distracted versions turned out good.

Tips I Learned the Hard Way

• Undercook the pasta slightly: It finishes cooking in the oven.
• Simmer the sauce properly: Let it thicken or it’ll be watery.
• Taste before baking: Salt makes or breaks tomato sauce.
• Add sugar if needed: Some tomatoes are dramatic and too acidic.
• Don’t shred the tuna too much: Big chunks taste better.
• Use tuna in oil if you can: More flavor, less dry.
• Let it rest 3 minutes: It sets up and slices better.
• Drizzle oil before baking: Helps that golden top happen.

Variations You Can Mess Around With

1. Breadcrumb topping: Swap cheese for panko with olive oil.
2. Anchovy upgrade: Add two finely chopped anchovies with the onion.
3. Spicy version: Toss in red pepper flakes.
4. Veggie boost: Add zucchini, carrot, celery, or spinach.
5. Broth instead of water: Big flavor upgrade.
6. Fresh basil finish: Stir in at the end.
7. Healthier twist: Reduce pasta and add extra vegetables.

How To Make Tuna Pasta Bake?

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 small onion, finely diced
• 800g / 28 oz crushed tomato
• 1 tablespoon tomato paste (optional)
• 3/4 cup (185 ml) water
• 1 tablespoon Italian mixed herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 425g / 15 oz can chunk tuna, drained
• 200g / 7 oz spiral pasta
• 1 1/2 cups shredded mozzarella cheese
• Olive oil, for drizzling

Instructions

Step 1:
Preheat your oven to 350°F.

Step 2:
Cook the pasta according to the package directions but reduce the time by 1 minute. Drain and rinse briefly under water to stop it sticking. Set aside.

Step 3:
Heat olive oil in an ovenproof skillet over medium-high heat. Add garlic and onion and cook for about 3 minutes until golden and fragrant.

Step 4:
Add the crushed tomato, water, Italian herbs, salt, pepper, and tomato paste if using. Stir and bring to a simmer. Lower the heat to medium and let it simmer for about 5 minutes until slightly thickened, stirring occasionally.

Step 5:
Taste the sauce and adjust salt if needed. If it tastes too acidic, add a small pinch of sugar.

Step 6:
Turn off the heat and stir the pasta into the sauce.

Step 7:
Add the tuna and gently fold it in. Keep some chunks intact so they don’t turn into mush.

Step 8:
Drizzle a little olive oil over the top, sprinkle with mozzarella, and bake for 20 minutes until golden and bubbly with crispy edges.

Step 9:
Let it stand for about 3 minutes before serving.

Tuna Pasta Bake Recipe

Tuna Pasta Bake is a 40-minute, oven-baked comfort dish made with spiral pasta, chunky tuna, a rich tomato herb sauce, and melted mozzarella.

Simple pantry ingredients come together for a hearty, family-friendly meal with golden, bubbly edges and satisfying flavor. Perfect for weeknight dinners, make-ahead meals, and cozy leftovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5

Calories: 374

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1 small onion finely diced
• 800 g / 28 oz crushed tomato
• 1 tablespoon tomato paste optional
• 3/4 cup 185 ml water
• 1 tablespoon Italian mixed herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 425 g / 15 oz can chunk tuna drained
• 200 g / 7 oz spiral pasta
• 1 1/2 cups shredded mozzarella cheese
• Olive oil for drizzling

Method

 

1. Preheat your oven to 350°F.
2. Cook the pasta according to the package directions but reduce the time by 1 minute. Drain and rinse briefly under water to stop it sticking. Set aside.
3. Heat olive oil in an ovenproof skillet over medium-high heat. Add garlic and onion and cook for about 3 minutes until golden and fragrant.
4. Add the crushed tomato, water, Italian herbs, salt, pepper, and tomato paste if using. Stir and bring to a simmer. Lower the heat to medium and let it simmer for about 5 minutes until slightly thickened, stirring occasionally.
5. Taste the sauce and adjust salt if needed. If it tastes too acidic, add a small pinch of sugar.
6. Turn off the heat and stir the pasta into the sauce.
7. Add the tuna and gently fold it in. Keep some chunks intact so they don’t turn into mush.
8. Drizzle a little olive oil over the top, sprinkle with mozzarella, and bake for 20 minutes until golden and bubbly with crispy edges.
9. Let it stand for about 3 minutes before serving.

Notes

Tuna Pasta Bake isn’t flashy. It’s dependable. It’s cheesy. It’s the kind of meal that quietly saves dinner without asking for applause.

And honestly, that’s my favorite kind.

 

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Straight from the skillet: Fewer dishes, more joy.
• With a simple salad: To feel balanced.
• Garlic bread on the side: Because why not double down.
• Family-style in the center: Everyone grabs a spoon.
• Leftover lunch box: Surprisingly great reheated.
• Cold from the fridge: Not my proudest moment, but yes.

Storage, Leftovers, and Next-Day Thoughts

• Fridge life: Keeps 3 to 4 days airtight.
• Reheat tip: Microwave works, oven keeps the top better.
• Freezer friendly: Assemble and freeze before baking.
• Add extra water if freezing: Prevents dryness later.
• Texture note: Pasta softens slightly after freezing.
• Next-day flavor: Somehow even more cozy.

FAQs (Real Questions People Actually Ask)

Can I use a different pasta shape?
Absolutely. Anything short works.

Can I use tuna in water?
Yes, but tuna in oil has more flavor.

Is tomato paste necessary?
No, it just thickens the sauce a bit.

Can I make this ahead of time?
Yes. Assemble, refrigerate, then bake later.

Can I add vegetables?
Definitely. Zucchini, spinach, carrots all work.

Why is my bake watery?
The sauce probably needed more simmer time.

Can I use a baking dish instead of a skillet?
Yes. Just transfer everything before baking.