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This Tuna Pasta Bake is a comforting, budget-friendly meal that transforms simple pantry staples—like canned tuna, pasta, and crushed tomatoes—into a deeply satisfying dish.
It’s rich in lean protein from tuna and fiber from both tomatoes and pasta, making it a nutritionally balanced option for everyday cooking.
The inclusion of olive oil and mozzarella provides healthy fats, while dried herbs lend aromatic depth.
One of its biggest strengths lies in its customizability—you can enhance it with vegetables, capers, olives, or even anchovies for extra umami.
It’s easy to prepare, bakes beautifully in under an hour, and holds up well for leftovers or meal prep.
With only 411 calories per serving and over 32 grams of protein, it fuels your body without feeling heavy, and the creamy melted cheese topping makes it irresistibly indulgent.
Must-Have Tools for Perfect Results
Lodge Cast Iron Skillet (10.25-Inch)
This ovenproof skillet goes from stovetop to oven seamlessly. It’s perfect for sautéing the onion and garlic, simmering the tomato sauce, and finishing the pasta bake in the oven—all in one pan. Durable and versatile, it’s a timeless essential for any home kitchen.
Cuisinart 6-Quart Pasta Pot with Strainer Lid
Boil pasta perfectly and strain it with ease. This pot’s built-in strainer makes draining hassle-free, and its large capacity accommodates any pasta shape you choose. A must-have for pasta lovers.
OXO Good Grips Garlic Press
Easily mince fresh garlic for maximum flavor. This garlic press reduces prep time and ensures even garlic distribution for a savory sauce base. It’s a small tool that makes a big impact.
KitchenAid Cheese Grater with Storage Container
Shred fresh mozzarella effortlessly. Grating your own cheese yields better melt and texture. This grater includes a container to catch cheese neatly—ideal for prepping toppings quickly.
Pyrex Easy Grab Glass Baking Dish (3-Quart)
Great for assembling and baking if you’re not using a skillet. It’s also microwave- and freezer-safe, perfect for leftovers or make-ahead meal storage.
Tuna Pasta Bake
Equipment
- 1 × Skillet or Ovenproof Frying Pan
- 1 × Pasta Pot with Strainer Lid
- 1 × Garlic Press
- 1 × Cheese Grater
- 1 × Baking Dish (if not using skillet)
- 1 × Wooden Spoon or Spatula
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 1 small onion diced into small pieces
- 800 grams 28 oz crushed tomatoes (canned)
- 1 tablespoon tomato paste optional, for thicker sauce
- ¾ cup 185 ml water
- 1 tablespoon dried Italian herbs or mixed dried herbs of choice
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 425 grams 15 oz canned chunk tuna, drained (preferably in oil)
- 200 grams 7 oz spiral or other short pasta
- 1½ cups 150 grams shredded mozzarella cheese
- Extra olive oil for drizzling
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions, but reduce the cooking time by one minute to keep it slightly firm. Drain the pasta and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Sauté Aromatics: Heat an oven-safe skillet over medium-high heat. Add the olive oil, then sauté the minced garlic and diced onion until fragrant and golden, about 3 minutes. Stir frequently to avoid burning and to bring out the sweetness of the onions.
- Build the Tomato Sauce: Pour in the crushed tomatoes, followed by the water and tomato paste (if using). Sprinkle in the dried herbs, salt, and black pepper. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium and let it cook vigorously for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Season and Adjust: Taste the sauce and adjust salt as needed. If the sauce tastes too acidic, add a small pinch of sugar to balance the flavors.
- Combine Pasta and Sauce: Turn off the heat. Add the cooked pasta directly into the sauce and stir until evenly coated.
- Fold in Tuna: Gently fold in the drained chunk tuna, taking care to keep some pieces intact rather than breaking it all up. This creates pleasant bites of tuna throughout the dish.
- Assemble and Bake: Drizzle a little olive oil over the top of the mixture, then sprinkle the shredded mozzarella evenly across the surface. Place the skillet (or transfer to a baking dish if preferred) into a preheated oven at 180°C (350°F). Bake for about 20 minutes, until the cheese is melted, bubbly, and golden with some crispy edges.
- Rest and Serve: Remove from the oven and let it rest for 3 minutes before serving. This allows the bake to set slightly for easier portioning.
Notes
- Tomato Variations: You can swap crushed tomatoes with tomato passata or a combination of tomato sauce and broth for a slightly different flavor and texture.
- Broth Upgrade: Using chicken or vegetable broth instead of water adds depth to the sauce. A bouillon cube or powder works well if broth isn’t on hand.
- Tuna Choice: Tuna packed in oil delivers richer flavor, but water-packed or chunk salmon also works nicely here.
- Cheese Alternatives: Try topping with panko breadcrumbs mixed with a little olive oil and salt for a crunchy finish instead of cheese.
- Boost Flavor: For an umami kick, finely chop anchovies with onions, and add a pinch of red pepper flakes for heat. Fresh herbs like basil stirred in after baking elevate the dish.
- Healthier Version: Reduce oil and pasta amounts, add sautéed vegetables like carrots, celery, zucchini, and spinach for a lighter, fiber-rich bake. Use low-fat mozzarella to keep it lighter.
- Make Ahead and Storage: Assemble and freeze before baking, then thaw and bake when ready. Leftovers can be refrigerated for 3-4 days and reheated in the microwave.
Chef’s Secrets for Flavorful Baking
To elevate this Tuna Pasta Bake beyond a simple pantry meal, focus on layering flavors.
Sautéing the garlic and onion until golden unlocks their natural sweetness and creates a rich base for the sauce.
Using canned tuna packed in oil adds a luscious depth that water-packed tuna can’t quite match—yet either works fine depending on your preference.
When simmering the tomato sauce, don’t rush it; allowing it to reduce and thicken intensifies the tomato flavor and prevents a watery bake.
A small touch of sugar balances out any acidity in canned tomatoes, so taste and adjust accordingly.
Finally, gently folding in the tuna helps retain appealing chunks instead of turning everything into mush, giving texture contrast in every bite.
For an extra boost, experiment with fresh herbs or a pinch of chili flakes for subtle heat, making this dish your own signature.
Serving Suggestions to Impress Guests
This Tuna Pasta Bake is versatile enough to shine as a standalone comfort meal but pairs beautifully with fresh, crisp sides.
A simple green salad with a tangy vinaigrette cuts through the richness of the cheese topping and tomato sauce, refreshing the palate.
Roasted or steamed seasonal vegetables—think broccoli, green beans, or asparagus—add color, fiber, and nutrients, making the meal more balanced.
For bread lovers, a warm crusty baguette or garlic bread on the side is perfect for mopping up the savory sauce.
If you want to elevate it further for guests, serve alongside a chilled white wine like Sauvignon Blanc or Pinot Grigio, whose acidity complements the tomato base.
Leftovers reheat well, making it a fantastic dish for meal prep or casual lunches.
Storage Tips for Freshness and Flavor
To keep your Tuna Pasta Bake tasting fresh, cool leftovers to room temperature before refrigerating in an airtight container.
Properly stored, it lasts about 3 to 4 days in the fridge. When reheating, cover the dish loosely with foil to prevent the cheese from drying out, warming it at moderate heat for even heating.
If freezing, assemble the bake unbaked in a freezer-safe dish, tightly covered with foil or plastic wrap. Freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge before baking as directed.
Avoid freezing after baking as the texture of the cheese topping can become rubbery.
Keeping these storage tips in mind ensures your pasta bake maintains its delicious texture and flavors for days to come.
Frequently Asked Questions Answered
1. Can I use other types of pasta?
Absolutely! While spiral pasta works well due to its shape holding sauce, penne, fusilli, or rigatoni are great alternatives. Just adjust cooking times to keep pasta al dente.
2. What if I don’t have canned tuna?
You can substitute canned salmon or cooked shredded chicken. These alternatives work well with the tomato sauce base but will alter the flavor slightly.
3. Is it possible to make this recipe dairy-free?
Yes! Simply skip the mozzarella or use a plant-based cheese alternative. You could also top with a crunchy breadcrumb mixture drizzled with olive oil for texture.
4. How do I reduce the calories in this dish?
Use less olive oil, swap regular pasta for whole wheat or legume-based pasta for more fiber, and replace mozzarella with a low-fat or reduced-fat cheese. Adding extra veggies also stretches the meal healthily.
5. Can I prepare this recipe in advance?
Definitely. You can prepare the sauce and cook the pasta ahead, then assemble and refrigerate or freeze before baking. Just bake from chilled or thawed for best results.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.