Print

One-Pan Creamy Tuna Pasta Bake

A spoonful of creamy tuna pasta lifted from a baking dish, showing a golden, crispy breadcrumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy tuna pasta bake in one pan for a satisfying weeknight dinner. It uses pantry staples and comes together quickly.

Ingredients

Scale
  • 12 oz pasta (like rotini or penne)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 (10.5 oz) can cream of mushroom soup (or homemade white sauce)
  • 1 cup milk
  • 1/2 cup chicken broth
  • 2 (5 oz) cans tuna in water, drained
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish if you are not using an oven-safe skillet.
  2. Cook the pasta according to package directions until al dente. Drain the pasta and set aside.
  3. In a large, oven-safe skillet or saucepan over medium heat, add the olive oil. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the frozen peas, cream of mushroom soup, milk, and chicken broth into the skillet. Heat the mixture until it begins to simmer, stirring constantly until the sauce thickens slightly.
  5. Remove the skillet from the heat. Stir in the drained tuna, cooked pasta, dried parsley, and black pepper until everything is well combined in the creamy sauce.
  6. If you used a saucepan, transfer the mixture to your prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Mix the breadcrumbs with a drizzle of olive oil (optional) and sprinkle them over the cheese layer.
  8. Bake for 15 to 20 minutes, or until the topping is golden brown and the sauce is bubbly.
  9. Let the bake rest for 5 minutes before serving directly from the pan.

Notes

  • For a homemade white sauce instead of canned soup, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, then slowly whisk in 1 1/2 cups of milk until thick. Season with salt and pepper before adding to the skillet.
  • Use any short pasta shape you have on hand. This recipe works well with pantry staples.
  • To make this a Tuna Mornay variation, add a dash of nutmeg to the sauce base.

Nutrition

Find it online: https://mdlatdmm.com/tuna-pasta-one-pan-creamy-bake/