Tuna Pasta Bake has become a household favorite. This dish combines the convenience of tuna in a can, the comfort of pasta and the richness from a creamy sauce with a golden crust. This dish is perfect for cooking for picky or hungry eaters.
You can make a delicious and warming dish in 30 minutes with pantry staples and a little preparation. It tastes even better the following day.
Ingredients
Pasta and filling:
- Pasta (penne spirals or macaroni will work): 300g (10 oz)
- 2 x 185g tuna cans in brine or springwater, drained
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- Olive oil 1 tablespoon
- 1 cup frozen peas
- Sweetcorn, frozen or canned: 1 cup
- 1 small carrot grated (optional)
For the cheese sauce (Mornay Sauce), you can use:
- Butter 2 tablespoons
- 2 Tablespoons of plain flour
- 2 cups full cream milk
- Half a cup of grated cheddar cheese
- Parmesan cheese, 1/4 cup
- 1 teaspoon Dijon mustard (optional)
- Taste salt and pepper
The Topping:
- 1/2 cup grated cheese (cheddar, mozzarella, or a blend)
- 1/4 cup breadcrumbs (panko, regular or other)
- Butter (melted) to be mixed with breadcrumbs
Step-by-Step Instructions
Step 1: Cooking the Pasta.
Bring a large pot with salted water up to a boil. Add the pasta to the boiling water and cook it until al dente, usually 1-2 minutes shorter than the instructions on the package. Drain and set it aside.
Tip: By slightly undercooking pasta, it will not become mushy when baked.
Step 2: Sauté the onion and vegetables.
Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for 3-4 mins until translucent and softened. Add the garlic, and cook another 30 seconds to make it fragrant.
Add the grated carrot, peas and corn. Cook for 2-3 minutes, until the carrots are just tender. Remove from heat.
Step 3: Making the cheese sauce.
Melt the butter in a medium-sized saucepan over medium heat. Stirring in plain flour will create a roux. Cook, constantly whisking, for about 1-2 minutes, to remove the raw flour flavor.
Add the milk gradually, whisking constantly to prevent lumps. Stir the sauce until it thickens, and bubbles for about 5 minutes.
Remove from heat once thickened. Add the Parmesan and cheddar cheeses and stir until smooth and melted. If using Dijon mustard, season with salt and Pepper.
Step 4: Mix the ingredients.
Combine the pasta cooked, the tuna, the sauteed vegetables and the creamy cheese in a large bowl. Mix all ingredients gently until they are coated evenly.
Step 5 – Assemble your Bake.
Pre-heat your oven to 180degC (350degF).. Grease a large baking pan (roughly 2.5L).
Spread the mixture evenly in the baking dish. In a small bowl combine the breadcrumbs and melted butter. Sprinkle the buttered crumbs over the baked dish, along with the remaining grated cheddar.
Step 6: Bake your way to perfection
Bake in a preheated oven until the top has a golden brown color and the sauce bubbles around the edges. Place it under the grill to get a crispy top. Be sure to watch closely so that the sauce doesn’t burn.
Step 7: Cool slightly and serve
Allow the tuna pasta to rest for five minutes before serving. The sauce will thicken and become easier to serve.
If desired, garnish with chopped parsley. Enjoy hot, creamy spoonfuls of this dish with your favorite side dish.
Serving Suggestions
The tuna pasta bake can be eaten on its own but is also delicious with:
- A green salad dressed with lemon vinaigrette
- Garlic Bread or crusty Dinner Rolls
- Steaming broccoli or green beans
- Roasted vegetables like zucchini or capsicum
Add-ons and Variations
The tuna pasta bake can be adapted in endless ways. Here are a few ideas for customising the dish.
Add more vegetables:
- Sauteed mushrooms
- Chopped spinach or kale
- Capsicum diced (bell pepper).
- Chop tomatoes or zucchini
Spice it up:
- Add 1/2 teaspoon chili flakes or paprika into the sauce
- Add a little hot sauce to the mixture for an extra kick
Creamier Option:
- For extra richness, add 1/4 cup of cream or sourcream to the sauce
- Add a tablespoon of cream cheese or Ricotta to the mixture for a smoother texture
Swap out the protein:
- Instead of tuna, use canned salmon or shredded chicken cooked.
- Chop boiled eggs to get extra protein
Make It Vegan:
- Increase the vegetables and decrease the tuna
- Add chickpeas, white beans or a can to your meal for plant-based proteins
Reheating and Storage
In the Fridge:
Keep leftovers in the fridge for up to three days in an airtight container. You can reheat individual portions by using the microwave, or you can cover the baking dish with foil and reheat it in a moderately hot oven.
In the Freezer:
Tuna pasta bake freezes well. Cover tightly with foil once baked and cooled and freeze up to three months. Then, reheat in the oven.
Tips to the Best Tuna Pasta Bake
- Choose high-quality tuna: Chunky, chunky tuna is best in brine or springwater.
- Shred fresh cheese: Preshredded cheese contains anticaking agents which affect melting. Freshly grated, fresh cheese makes a better sauce.
- Seasoning in layers: Salt your pasta water before adding the sauce, taste it before you assemble the dish, and season vegetables.
- Do not skip the resting period: Allowing the baked goods to sit for a couple of minutes before serving will help them hold together better and enhance the flavours.
Nutritional Benefits
When balanced with vegetables, a tuna pasta bake is a healthy meal. The tuna, cheese and pasta provide protein, while the vegetables and added fibre add fiber. Reduce fat by using low-fat cheese and milk, or increase nutrition by using whole meal spaghetti.
Conclusion
Tuna Pasta Bake never goes out-of-style. It is creamy, cheesy and full of flavour. This dish is a favourite among families because it can be made to suit dietary needs and budgets, while also feeding a large family.
You can now make the perfect tuna and pasta bake. Everyone will want to come back for more. This dish is perfect for weeknights when you are busy or to enjoy it hot from the oven.
