When you think of comfort food, creamy, cheesy pasta dishes often come to mind. One of my favorites that beautifully encapsulates this comfort is the classic Creamy Tuna Pasta Bake, or Tuna Casserole. It’s a delightful combination of flavors that emanates warmth and satisfaction. Perfect for cozy family dinners or quick weeknight meals, this dish brings together succulent tuna, sweet corn, vibrant peas, and a luscious creamy sauce, all enveloped in tender pasta. Plus, it’s incredibly easy to prepare, making it a go-to recipe for both seasoned cooks and kitchen novices alike!
Why This Recipe Is a Must-Try
There are countless reasons to love this Creamy Tuna Pasta Bake. First, it’s irresistibly creamy thanks to a velvety cheese sauce that clings beautifully to the pasta. Second, it’s packed with pantry staples that most people already have on hand, making it a fantastic last-minute meal option. It’s also highly versatile, allowing you to customize it with your favorite ingredients like different vegetables or cheese. Finally, the recipe is family-friendly, appealing to both kids and adults alike – a true crowd-pleaser!
Ingredients
To whip up this delicious tuna pasta bake, you’ll need the following ingredients:
- 3 tablespoons unsalted butter (50 grams)
- ¼ cup (50 grams) all-purpose flour
- 2.5 cups (600 ml) whole milk
- ¼ teaspoon ground nutmeg
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 1 clove garlic, crushed
- 1 cup (100 grams) mozzarella cheese, grated – divided
- 200 grams peas (fresh or frozen)
- 200 grams sweet corn (fresh or frozen)
- 300 grams canned tuna, drained and flaked
- 4 cups (400 grams) dried pasta (like penne, fusilli, or macaroni)
- 2 tablespoons parsley, chopped – for serving
How To Make Creamy Tuna Pasta Bake (Tuna Casserole)
Step 1: Cook the Pasta
Start by preheating your oven to 375°F (190°C). In a large pot, bring salted water to a boil and add your choice of dried pasta. Cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside.
Step 2: Prepare the Cheese Sauce
In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour. Stir continuously for about 1-2 minutes until the mixture turns a light golden brown, forming a roux.
Step 3: Add the Milk and Spices
Gradually whisk in the whole milk, ensuring there are no lumps. Keep stirring until the mixture thickens, which typically takes about 5-7 minutes. Once thickened, add the ground nutmeg, Italian seasoning, ground black pepper, salt, and crushed garlic. Stir to combine and let it simmer for a couple more moments.
Step 4: Incorporate the Cheese
Remove the saucepan from the heat and fold in ¾ of the grated mozzarella cheese into your creamy sauce. Stir until melted and blended thoroughly.
Step 5: Combine All Ingredients
In a large mixing bowl, combine the cooked pasta, cheese sauce, peas, sweet corn, and flaked tuna. Gently stir until everything is well-coated in the creamy sauce.
Step 6: Bake the Casserole
Transfer the mixture to a greased 9×13 inch baking dish. Smooth out the top with a spatula. Sprinkle the remaining mozzarella cheese evenly over the top.
Step 7: Bake and Serve
Bake in the preheated oven for about 25-30 minutes or until the top is bubbly and golden brown. Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving!
Expert Tips
- For a bit of crunch, you can top the casserole with breadcrumbs mixed with a bit of melted butter before baking.
- Feel free to use any type of cheese you love; cheddar adds a great flavor twist!
- Keep an eye on it while baking to prevent over-browning, adjusting the time as needed based on your oven.
- This recipe is great for meal prep – make a double batch and freeze half for later use!
Variations and Customizations
- Swap out the tuna for shredded chicken or a plant-based substitute for a different protein option.
- Add some veggies like chopped bell peppers, mushrooms, or spinach for extra nutrition.
- Experiment with different kinds of pasta shapes, such as bowties or orecchiette, for fun textures.
- For a spicy kick, add a pinch of red pepper flakes or diced jalapeños to the cheese sauce.
How to Store Leftovers
Leftover Creamy Tuna Pasta Bake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions for convenience. If you want to keep the topping crispy, it’s best to reheat in the oven.
FAQ
Can I use whole wheat or gluten-free pasta in this recipe?
Absolutely! You can use whole wheat pasta for a healthier option, or gluten-free pasta if you need to avoid gluten. Just be sure to adjust the cooking time based on the type of pasta you choose.
Can I prepare this dish ahead of time?
Yes! You can prepare the entire dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just make sure to cover it tightly with foil or plastic wrap.
Is this recipe suitable for freezing?
Yes, you can freeze the pasta bake before or after baking. If freezing before baking, cover well and store it in the freezer. Bake from frozen, adding extra time to account for thawing.
What sides pair well with Creamy Tuna Pasta Bake?
A simple side salad with a light vinaigrette or steamed vegetables like broccoli or green beans make great accompaniments, balancing the richness of the casserole nicely.
Conclusion
In conclusion, this Creamy Tuna Pasta Bake is an ultimate comfort food that checks all the boxes: rich, creamy, and oh-so-easy to make! It’s a fantastic way to bring your family together around the table for a satisfying meal. With its simple ingredients and endless customization options, it’s a dish you’ll come back to time and time again. So grab your favorite pasta, tune into the aroma of garlic and cheese wafting through your kitchen, and prepare to enjoy a warm hug in a bowl that is sure to become a family favorite!
Creamy Tuna Pasta Bake
Ingredients
Ingredients
- 3 tablespoons Unsalted Butter
- ¼ cup All-Purpose Flour
- 2.5 cups Whole Milk
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon Salt
- 1 clove Garlic, crushed
- 1 cup Mozzarella Cheese, grated divided
- 200 grams Peas fresh or frozen
- 200 grams Sweet Corn fresh or frozen
- 300 grams Canned Tuna drained and flaked
- 4 cups Dried Pasta like penne, fusilli, or macaroni
- 2 tablespoons Parsley, chopped for serving
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large pot, bring salted water to a boil and add your choice of dried pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Step 2: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and stir continuously for about 1-2 minutes until the mixture turns a light golden brown, forming a roux.
- Step 3: Gradually whisk in the whole milk, ensuring there are no lumps. Stir until the mixture thickens, about 5-7 minutes. Add the ground nutmeg, Italian seasoning, ground black pepper, salt, and crushed garlic. Stir to combine and let it simmer for a couple more moments.
- Step 4: Remove the saucepan from the heat and fold in ¾ of the grated mozzarella cheese into your creamy sauce. Stir until melted and blended thoroughly.
- Step 5: In a large mixing bowl, combine the cooked pasta, cheese sauce, peas, sweet corn, and flaked tuna. Gently stir until everything is well-coated in the creamy sauce.
- Step 6: Transfer the mixture to a greased 9×13 inch baking dish. Smooth out the top with a spatula and sprinkle the remaining mozzarella cheese evenly over the top.
- Step 7: Bake in the preheated oven for about 25-30 minutes or until the top is bubbly and golden brown. Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving!
Equipment
- Large Pot
- Large Saucepan
- Mixing Bowl
- Baking Dish
