Looking for a healthy and tasty Tuna Pasta Bake that’s quick to prepare? This is one of the simplest and most satisfying tuna pasta bakes you can make. It’s full of flavour, family-friendly, and uses mostly pantry staples. You can easily adapt it to be gluten-free and dairy-free if needed.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Tuna Pasta Bake
- Substitutions
- Variations
- How to make Tuna Pasta Bake
- Leftovers
- Recipe FAQs
- You might also like
- Tuna Pasta Bake Recipe
Why this recipe works
This baked tuna pasta is a comforting, practical dish for cooler weather. It comes together quickly once the pasta is cooked and then bakes for about 25 minutes. Because it relies heavily on canned and pantry ingredients, it’s an excellent option when fresh items are low or you need a simple, reliable meal.
Rather than a very creamy sauce, this recipe highlights sweetcorn and tomato flavours with a cheesy topping. The result is a lighter, tomato-style tuna pasta bake that still feels indulgent and satisfying. It’s versatile, easy to adapt, and a great weeknight go-to.
Ingredients to make Tuna Pasta Bake
- Penne pasta – I use gluten-free penne, but any tube-shaped pasta works well.
- Garlic – crushed cloves add depth of flavour.
- Red onion – diced; white or yellow onion can be used instead.
- Canned tuna – drained; canned chicken or salmon are suitable substitutes.
- Sweetcorn – drained; other vegetables like peas or carrots can be added.
- Passata – pureed tomatoes for a smooth tomato base; tinned tomatoes or tomato purée can work with slight adjustments.
- Dried oregano and basil – simple herbs that complement the tomato sauce.
- Fresh spinach – optional for added colour and nutrients.
- Grated cheese – use vegan cheese for a dairy-free option.
- Salt and pepper – to season.
Refer to the recipe card below for exact quantities and full details.
Substitutions
- Pasta: macaroni, fusilli, ziti or shells are fine alternatives.
- Garlic: fresh is best, but minced or powdered garlic can be used in a pinch.
- Onion: yellow or white onion can replace red onion.
- Tuna: swap for canned chicken or salmon if preferred.
- Vegetables: add or substitute with carrots, peas, mushrooms or broccoli.
- Passata: canned chopped tomatoes or tomato purée can be used; adjust liquid to reach the right consistency.
Variations
- Spicy – add chopped jalapeño or crushed red pepper flakes.
- Deluxe – broil for the last 5 minutes to crisp the top, add extra veggies, and serve with garlic bread.
- Kid friendly – replace tuna with canned chicken and top with crushed potato chips for a fun twist.
How to make Tuna Pasta Bake
Step 1: Cook the pasta according to the package instructions.
Step 2: Dice the onion and crush the garlic.
Step 3: Drain the pasta and combine it in a large baking dish with the diced onion, garlic, drained tuna, drained sweetcorn, passata, spinach, oregano, basil, salt and pepper. Mix until evenly combined.
Step 4: Top with grated cheese and bake at 200°C for about 25 minutes until hot and bubbling.
Hint: For a crispier top, broil or grill the bake for the last 5 minutes of cooking.
Leftovers
Store leftovers in an airtight container in the fridge for up to four days. You can also freeze portions for up to three months. Reheat thoroughly until piping hot throughout.
Recipe FAQs
Tuna and pasta dishes have appeared in many cuisines. Tuna casserole and similar baked tuna dishes grew in popularity during the mid-1900s as economical, easy-to-make family meals.
Yes. For larger portions, reheat in the oven for best results. Single portions can be reheated in the microwave.
It depends on the ingredients. This version focuses on vegetables, lean protein from tuna, and a moderate amount of cheese, making it a balanced and lighter take compared with very creamy versions.
A simple green salad, steamed or roasted vegetables like broccoli, or a light side are perfect accompaniments.
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Tuna Pasta Bake
Ingredients
- 500 g penne pasta, (I used gluten-free)
- 3 garlic cloves, crushed
- 1 small red onion, diced
- 2x 145 g tinned tuna, drained
- 1 tinned sweetcorn, drained
- 1 690g jarred passata
- 1 tsp dried oregano
- 1 tsp dried basil
- 200 g grated cheese, (I used vegan)
- 1 handful fresh spinach, (optional)
- salt & pepper
Instructions
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Firstly, boil the pasta (per packet instructions).
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Next, dice the onion and crush the garlic.
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Once the pasta has cooked, drain and add to a large baking dish along with the onion, garlic, drained tuna, drained sweetcorn, passata, spinach, herbs, salt and pepper and mix together.
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Finally, top with grated cheese and bake for 25 minutes at 200C.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for up to four days. Reheat in the microwave or oven.
To Freeze: Freeze in an airtight container for up to three months.
Tip 1: Tube-shaped pasta like penne, ziti or macaroni works best for bakes.
Tip 2: For heat, add chopped jalapeño or chilli flakes.
Tip 3: To make vegetarian, omit the tuna and add extra vegetables such as carrots, broccoli, or peas.