An easy pasta bake with tuna and a creamy tomato sauce, finished with plenty of melted cheddar. It’s simple to make, feeds a crowd and can be prepped ahead for busy evenings.
“Nicest tuna pasta bake I’ve ever eaten! I made mine without the cream and it still tasted delicious. Thank you!”
– JaceyB
Nicky’s Notes
Pasta bakes are classic comfort food: straightforward ingredients that come together into a warming family meal.
This dish includes cheese, cream and pasta, but it also contains protein and veg. Serve it with a big side salad to balance the plate and you’ve got a satisfying dinner that’s easy to scale for guests.
- Uses storecupboard items: tinned tuna, tomatoes and dried pasta
- Filling and tasty, with good protein and fibre
- Works well as leftovers and can be made ahead or frozen
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for Tuna Tomato Pasta Bake
- Abbreviated Recipe
- Recipe Tip
- 🍽️ What to serve it with
- Make ahead and Leftovers Guide
- 📺 Watch how to make it
- Tomato Tuna Pasta Bake Recipe
- 🍲 More fantastic Pasta recipes
📋 Ingredients for Tuna Tomato Pasta Bake
Full recipe with quantities and method is in the recipe card below.
What type of tuna should I use?
I prefer albacore tuna because it’s firmer and creamier, but regular canned tuna works fine too. Tuna packed in oil has more flavour and a richer texture — just drain it before adding — though tuna in water or brine is also acceptable.
Abbreviated Recipe
Soften chopped onion in oil, add chopped peppers, tuna, seasoning, garlic, tomato puree and oregano and cook briefly. Add tinned tomatoes and cream, simmer, stir in cooked pasta, transfer to a baking dish, top with cheese and bake until golden.
Recipe Tip
- If your frying pan isn’t ovenproof, transfer the cooked mixture to an ovenproof dish before adding the cheese and baking.
🍽️ What to serve it with
Serve with crusty garlic bread or a simple dressed salad. Suggestions:
- Garlic bread or dough balls
- A fresh green salad or butter lettuce with vinaigrette
Make ahead and Leftovers Guide
- To make ahead: assemble the dish, sprinkle with cheese but don’t bake. Cover and refrigerate up to 2 days. Remove from the fridge an hour before cooking to take the chill off, then bake covered in foil at 190C/375F for 10 minutes, then 20–25 minutes uncovered until piping hot.
- To freeze: assemble and sprinkle with cheese (do not bake), then cover and freeze. Defrost fully in the refrigerator overnight, bring to room temperature for an hour, then bake covered at 190C/375F for 10 minutes and 20–25 minutes uncovered until hot in the center.
📺 Watch how to make it
Click the stars to rate or comment
Tomato Tuna Pasta Bake
Ingredients
- 400 g (14 oz) dried pasta shapes (shells used here)
- 1 tbsp oil
- 1 large onion, peeled and chopped
- 1 red bell pepper, de-seeded and chopped
- 1 yellow bell pepper, de-seeded and chopped
- 300 g (10.5 oz) canned tuna, drained and flaked (albacore if possible)
- Pinch salt and pepper
- 2 cloves garlic, peeled and minced
- 2 tbsp tomato puree (paste in US)
- 1 tsp dried oregano
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
- 120 ml (1/2 cup) double (heavy) cream
- 100 g (1 cup) grated strong cheddar
- 100 g (1 cup) grated mozzarella
- Small bunch parsley, roughly torn for garnish
Instructions
- Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than the pack instructions. Drain and set aside.
- While the pasta cooks, heat the oil over medium heat in a large frying pan. Add the chopped onion and cook 3–4 minutes until softened.
- Add the chopped peppers, tuna, salt, pepper, garlic, tomato puree and oregano. Stir and cook 2–3 minutes.
- Pour in the chopped tomatoes and cream, bring to a gentle simmer, then stir in the cooked pasta. Transfer the mixture to a large baking dish if needed.
- Top with the cheddar and mozzarella and bake for 20–25 minutes until the cheese is golden and the dish is hot throughout.
- Remove from the oven and scatter torn parsley over the top before serving.
Video
Notes
Can you make it ahead?
Yes. Assemble the dish and top with cheese but don’t bake. Cover and refrigerate up to two days. Remove from the fridge an hour before baking, then cook covered at 190C/375F for 10 minutes, then 20–25 minutes uncovered until piping hot.
Can you freeze it?
Yes. Assemble and top with cheese, then freeze (do not bake). Defrost fully in the fridge overnight, bring to room temperature for an hour, then bake covered at 190C/375F for 10 minutes, then 20–25 minutes uncovered until hot in the center.
Use up those veggies
Pasta bakes are forgiving. You can add or swap in mushrooms, green beans, spinach, sundried tomatoes, peas or sweetcorn. Stir leafy greens like baby spinach in with the pasta, and add frozen or canned veg when the pasta goes in.
Which pasta shapes?
Large shapes work best: shells, rigatoni, fusilli, penne or spirali are all good choices.
Gluten free option:
Use gluten-free pasta and check your tomato puree/paste is gluten free.
Nutritional information is per serving (recipe serves 6).
Nutrition
Nutrition information is approximate and should be used only as a guide.
This post was first published in January 2014 and has been updated with new photos, tips and video.
🍲 More fantastic Pasta recipes
Pasta
Creamy Tuna Pasta Bake
Pasta
Cheesy Pasta Bake With Chicken And Bacon
Pasta
Vegetable Pasta Bake
One Pot
Cajun Chicken Pasta One Pot
Pasta
Easy Lasagne Recipe
Dinner
Spaghetti Bolognese Recipe
Some links may be affiliate links which can earn a small commission at no extra cost to you. Nutrition information is approximate.