Easy Cheesy Tuna Pasta Bake

This Cheesy Tuna Pasta Bake is the perfect mix of family-friendly and pantry-friendly, using mostly cupboard ingredients. Quick, delicious and even Slimming World friendly with a few easy tweaks.

You will also love… my Stroganoff Pasta Bake

I always keep a few tins of tuna in my pantry — but not just for salads. This Easy Cheesy Tuna Pasta Bake turns that humble can into something gloriously comforting. Think creamy sauce, eyes-closing cheesiest moments, and a one-dish dinner your family will ask you to make again.

Whether you’re whipping this up on a school night or making it to use up leftovers, it’s flexible, forgiving, and gloriously cheesy. Unlike my tomato-based healthy tuna pasta bake, this one is unashamedly creamy and cheesy – pure comfort food for stressful times. If you love a creamy fish dinner, my luxury fish pie is another one to try.

Tuna Pasta Ingredients

The good news is that you probably have all the ingredients for this already. The even better news is that if you are missing something you can easily substitute it for another pantry item.

• Canned tuna – ideally line caught tuna steak in either brine or oil. Albacore tuna in oil is by far the tastiest option but also a bit pricier. Use what you can find – this pasta bake will be yummy no matter what!
• Butter, flour, milk and cheese to make a creamy cheese sauce. I used strong grated cheddar cheese (mature or vintage cheddar)
• Mustard and garlic powder to flavour the sauce. You can also use English or Dijon mustard and a little grated nutmeg
• Leeks and mushrooms – for some added veggie goodness. If you haven’t got these (or don’t like them) you can leave them out or replace them with tinned sweetcorn or steamed broccoli.
• Rigatoni or penne pasta – of any small shape including macaroni, farfalle, fusilli etc. Choose something that the sauce can cling to!
• Flat leaf parsley – if you have it

How to Make This Tuna Pasta Bake Recipe

1. Take the pan off the heat. Stir in the mustard, garlic powder, nutmeg if using and salt. If you like a bit of spice you can add some cayenne pepper or a pinch of paprika.
2. Add the grated cheese and stir it into the sauce until it melts. Have a taste and adjust the seasoning if needed.

Cook the Pasta

1. Preheat the oven to 350°F(180°C). Cook the pasta in plenty of salted water according to pack instructions. Set a timer to cook till al dente (= with a bit of a bite to it) you don’t want limp overcooked pasta. Drain well.

Assemble and Bake

1. Mist a large pan with cooking spray and sauté the leeks and mushrooms for five minutes, stirring, until softened. Stir in the minced garlic and cook for another two minutes. Add the softened vegetables to the pasta and mix together.

Your Questions Answered

• What can I use instead of tuna? You can replace the tuna with canned salmon or crab meat. You can also use shredded chicken or leftover roast chicken.
• What cheese works best? Cheddar for flavor, mozzarella for melt, Parmesan for sharpness. Mix and match!
• Can I make this ahead? Yes! Assemble up to the baking step, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time.
• How long does this keep? Your tuna pasta will keep for a couple of days in the fridge. Reheat in the oven or in a pan, adding a little milk if needed.
• Can I freeze it? You can freeze the assembled dish, before it is baked. Leave to cool completely first, cover with a layer of cling film and then a layer of foil, label and freeze for up to three months. Cook directly from frozen.
• Is this recipe Slimming World friendly? This recipe is quite calorific but you can make it lighter. Replace the butter for a reduced fat spread (such as Flora Light) and use skimmed milk and reduced fat cheese to make the sauce. One serving will use some of your allowance for milk and cheese and works out at approximately 4 syns per portion.