Tuna Pasta Bake
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A comforting, budget-friendly casserole of pasta and tuna in a creamy cheese sauce, baked until bubbling and golden. A pantry-friendly dinner the whole family loves.
By Mia HartwellUpdated September 12, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A creamy, cheesy tuna bake that feeds six
- Made from pantry staples on a budget
- Make-ahead and family-friendly
- A from-scratch cheese sauce, no canned soup
Tuna Pasta Bake
45 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 480kcal
- Protein
- 30g
- Carbs
- 50g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the pasta 1 minute short of al dente, then drain.
- 2
In a large pot, melt the butter, whisk in the flour, and cook 1 minute. Gradually whisk in the milk and simmer until thickened.
- 3
Reduce the heat to low and stir in 2 cups cheddar, garlic powder, salt, and pepper until smooth.
- 4
Fold in the pasta, drained tuna, and peas, then transfer to a baking dish.
- 5
Top with the remaining cheddar and the breadcrumbs if using.
- 6
Bake 20 to 25 minutes until bubbling and golden. Rest 5 minutes and serve.
Pro Tips for the Best Results
- Undercook the pasta by a minute since it finishes in the oven.
- Shred the cheese yourself for the smoothest sauce.
- Drain the tuna well so the bake is not watery.
- A breadcrumb topping adds a nice crunchy contrast.
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How to Cook Tuna Pasta Bake
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make a smooth cheese sauce
Build a bechamel from butter, flour, and milk, then melt in cheddar off the boil so it stays silky. Cooking the flour first removes any raw, pasty taste.
Fold in pasta and tuna
Stir the par-cooked pasta, well-drained tuna, and peas into the sauce. Draining the tuna keeps the bake from turning watery, and the slightly firm pasta finishes in the oven.
Top and bake
Blanket the top with cheese and optional breadcrumbs, then bake until bubbling and golden. A short rest lets it set so each scoop holds together.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk to loosen the sauce. The assembled bake freezes well for up to 2 months.
Serving Suggestions
This tuna pasta bake pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it ahead?+
Yes. Assemble it, refrigerate up to a day, then bake, adding a few minutes from cold.
Can I add vegetables?+
Yes. Stir in corn, broccoli, or sauteed mushrooms along with the peas.
What tuna is best?+
Canned tuna in water keeps it lighter, while tuna in oil is richer. Drain either well.
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