Tuna Pasta Casserole is a classic, comforting dish for busy weeknights or crowd-feeding. This tomato-based casserole is made with penne pasta, vegetables, and canned tuna, then topped with gooey Monterey jack cheese for an irresistible combination of flavors and textures. With its easy preparation and make-ahead option, this recipe is a go-to for a delicious and hearty meal that can be enjoyed any time of the year.
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What is Tuna Pasta Casserole?
Tuna pasta casserole is a straightforward dish that mixes cooked pasta with canned tuna, a creamy sauce (usually made from canned soup, milk, and mayonnaise), and sometimes vegetables. Then, you bake it until it's hot and a bit crispy. It's a budget-friendly and comforting meal that's easy to put together.
Tuna Pasta Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Mini Penne Pasta (or other pasta of choice): The pasta serves as the casserole's main carbohydrate and texture component, providing a base for the other ingredients to cling to.
- Extra Virgin Olive Oil: Used for sautéing the onion, poblano pepper, and garlic, it adds flavor and helps cook the vegetables.
- Yellow Onion: Adds aromatic flavor and texture to the dish, providing a savory base.
- Kosher Salt and Freshly Ground Black Pepper: Seasonings enhance the casserole's overall flavor.
- Knorr Chicken Flavor Bouillon: Adding a savory and umami flavor to the sauce enhances the overall taste.
- Black Pepper: Enhances the dish's flavor with a mild spiciness.
- Garlic Cloves: Contribute a rich, aromatic flavor to the sauce.
- Poblano Pepper or Bell Pepper: Adds a touch of sweetness and mild heat, along with a pleasant crunch.
- Crushed Tomato: Forms the base of the tomato sauce, providing a rich, tomatoey flavor and texture.
- Tomato Paste: Adds concentrated tomato flavor and helps thicken the sauce.
- Water: Used to adjust the consistency of the tomato sauce and create the desired thickness.
- Italian Mixed Herbs (or other dried herbs of choice): Seasonings that infuse the dish with a blend of herbal flavors, typically including basil, oregano, and thyme.
- Sugar: Balances the acidity of the tomatoes and enhances the overall taste of the sauce.
- Chunk Light Tuna in Water: Adds protein and a savory seafood flavor to the casserole.
- Minced Fresh Parsley: Used for garnish and adds a fresh, herbaceous element to the dish.
- Shredded Monterey Jack Cheese, Mozzarella Cheese, or Any Melty Cheese: Melts and creates a cheesy, gooey topping for the casserole, adding richness and flavor.
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How to Make Tuna Pasta Casserole
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 ºF. Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions. Drain and set aside.
Meanwhile, heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the onion, poblano pepper, and garlic. Cook, occasionally stirring, until starting to soften, 3 to 4 minutes. Add the tomato paste and cook, stirring, about 1-2 minutes.
Pour the water into the pot and stir to scrape up any browned bits. Stir in the crushed tomatoes, sugar, and Italian seasoning and boil. Reduce the heat to simmer and cook, occasionally stirring, until it thickens, about 30 minutes or until desired consistency. Taste and adjust the seasoning as necessary. Add the tuna and stir it into the sauce. Then stir in 1 tablespoon of the parsley.
Stir in the cooked pasta until they're coated. Butter a 9-by-13-inch baking dish and transfer the pasta mixture to the dish. Top the casserole with the cheese and bake until golden, 25 to 30 minutes. Remove from the oven and sprinkle the remaining parsley. Serve piping hot.
Substitutions
- Pasta: You can use any pasta you like, such as rotini, ziti, or macaroni, instead of penne.
- Tuna: If you don't have canned tuna, you can use canned salmon or chicken as a substitute.
- Vegetables: You can use any vegetables, such as bell peppers, zucchini, or mushrooms. You can also use frozen vegetables if fresh vegetables are not available.
- Cheese: Instead of Monterey jack cheese, you can use cheddar cheese, mozzarella cheese, or a blend of cheeses.
- Tomato paste: If you don't have tomato paste, you can use tomato sauce, crushed tomatoes, or diced tomatoes.
- Herbs: Instead of Italian seasoning, you can use dried basil, oregano, or thyme. You can also use fresh herbs if available.
- Oil: If you don't have extra virgin olive oil, you can substitute vegetable or canola oil.
Variations
- Creamy Tuna Pasta Casserole: Add a can of condensed cream of mushroom or chicken soup to the tomato-based sauce to make it creamier.
- Spicy Tuna Pasta Casserole: Add some crushed red pepper flakes or diced jalapeno peppers to the sauce to give it a spicy kick.
- Tuna and Broccoli Casserole: Add some chopped broccoli to the sauce to make it more nutritious and flavorful.
- Tuna and Spinach Casserole: Add some fresh spinach leaves to the sauce to add extra nutrients and a pop of color.
- Tuna and Mushroom Casserole: Add sliced mushrooms to the sauce for extra umami flavor.
- Tuna and Olive Casserole: Add sliced black or green olives to the sauce to give it a bitter flavor.
- Tuna and Bacon Casserole: Cook some bacon until crispy and sprinkle it on the casserole before baking for a smoky and savory flavor.
How to Serve
- Serve hot: Let the casserole cool for a few minutes after baking, then serve it piping hot straight from the oven.
- Garnish with parsley: Sprinkle chopped fresh parsley on top of the casserole before serving for extra color and freshness.
- Add a side salad: Serve the casserole with a simple salad made with mixed greens, cherry tomatoes, and a vinaigrette dressing.
- Add garlic bread: Serve some garlic bread on the side for a flavorful and satisfying accompaniment to the casserole.
- Add steamed vegetables: Serve the casserole with broccoli, green beans, or carrots for extra nutrition and flavor.
How to Store & Re-Heat
To store: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for 3-4 days. You can also freeze the casserole for up to 3 months.
To reheat: Preheat your oven to 350°F. If the casserole is refrigerated, reheat it in the oven for 20-25 minutes or until heated. If the casserole is frozen, let it thaw in the refrigerator overnight, then reheat it in the oven for 30-35 minutes or until it's heated through. You can also reheat individual portions in the microwave on high for 1-2 minutes or until hot.
Make-Ahead
To make ahead, follow the recipe instructions until you transfer the pasta mixture to the baking dish. Instead of baking it immediately, cover the dish tightly with plastic wrap or aluminum foil and refrigerate it until you're ready to bake it.
When you're ready to bake the casserole, preheat your oven to 400°F. Remove the plastic wrap or foil and bake the casserole for 25-30 minutes or until it's heated through and the cheese is golden and bubbly. If baking the casserole cold from the refrigerator, you may need to add an extra 10-15 minutes to the baking time.
How to Freeze
To freeze, let it cool completely after baking. Once it's cool, wrap the entire baking dish tightly with plastic wrap and then wrap it again with aluminum foil to prevent freezer burn. Transfer the casserole to a large freezer-safe container with a tight-fitting lid. Label the container with the date and contents and freeze it for up to 3 months.
When ready to enjoy the frozen casserole, remove it from the freezer and let it thaw in the refrigerator overnight. Once it's thawed, preheat your oven to 350°F, remove the plastic wrap and foil, and bake the casserole for 30-35 minutes or until it's heated and the cheese is golden and bubbly. You can also reheat portions in the microwave on high for 2-3 minutes or until hot.
Tips for Making The Best Tuna Pasta Casserole
- Cook the pasta al dente: Be sure to cook until it's al dente or firm to the bite. Overcooking the pasta can make it mushy and unpleasant to eat.
- Drain the tuna well: Drain the canned to remove any excess liquid; otherwise, the casserole may become too watery.
- Use good quality canned tuna: Use high-quality canned tuna for the best flavor and texture. Albacore or solid white tuna packed in water are good options.
- Don't skip the tomato paste: Tomato paste adds depth and richness to the sauce, so don't skip it. Cook it with the onions and garlic until it's caramelized to enhance its flavor.
- Use fresh vegetables if possible: Fresh vegetables add more flavor and nutrients to the casserole than canned or frozen vegetables.
- Adjust the seasoning to your taste: Taste the sauce and adjust the seasoning as necessary. Add more salt, pepper, or Italian seasoning to suit your taste.
- Use enough cheese: Use enough cheese to cover the casserole evenly. The cheese adds flavor and helps to hold the casserole together.
- Let it rest before serving: Let the casserole rest for a few minutes after baking to allow the flavors to meld together and to make it easier to cut and serve.
FAQ
Can I use a different type of pasta for this recipe?
You can use a different type of pasta if you prefer. Just be sure to adjust the cooking time according to the instructions on the package.
Can I use canned tuna for this recipe?
Yes, canned tuna works well in this recipe. Just be sure to drain it before adding it to the sauce.
Can I use a different type of cheese for the topping?
You can use a different type of cheese if you prefer. Monterey Jack is a good melting cheese, but you could also try cheddar, mozzarella, or a blend of cheeses.
Can I add vegetables to the casserole?
This recipe already includes poblano peppers, but you could add other vegetables, such as mushrooms, zucchini, or spinach.
Can I make a tuna pasta recipe without tomato paste?
The tomato paste adds flavor and thickness to the sauce, but if you don't have any on hand or prefer not to use it, you can skip it and adjust the seasoning to taste.
Can I use fresh tomatoes instead of canned ones?
You can use fresh tomatoes instead of canned ones if you prefer. You'll need about 2 pounds of fresh tomatoes, peeled and chopped, to replace the canned tomatoes in the recipe.
Can I use a different type of meat instead of tuna?
You can use a different type of meat if you prefer. Cooked chicken, ground beef, or sausage would work well in this recipe.
Can I make tuna pasta vegan?
To make this recipe vegan, you can omit the tuna and cheese and use a vegan-friendly pasta and vegetable broth instead of chicken broth. You can also use a vegan cheese substitute or nutritional yeast flakes for a cheesy flavor.
Related Recipes:
- Creamy Pasta with mushroom and Caramelized Onions
- Beef Braciole with Buttered Pasta
- Baked Pasta Creamy Fettucine
- Baked Ziti
Recipe
Easy Tuna Pasta Casserole
Ingredients
- 454 g / 1lb mini penne pasta (or other pasta of choice)
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion , diced
- Kosher salt and freshly ground black pepper
- 2 teaspoons knorr chicken flavor bouillon
- ½ teaspoon black pepper
- 2 garlic cloves , minced
- 1 poblano pepper or bell pepper , diced
- 800 g / 28 oz crushed tomato
- 1 tablespoon tomato paste
- ¾ cup water
- Kosher salt , to taste
- 1 tablespoon Italian mixed herbs or other dried herbs of choice
- 1 to 2 teaspoons of sugar
- 4 (142g/5 oz) cans of Chunk Light Tuna in Water, drained
- 2 tablespoons minced fresh parsley
- 2 cups (200g) shredded Monterey jack cheese, mozzarella cheese, or any melty cheese of your choice.
Instructions
- Preheat the oven to 400 ºF. Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions. Drain and set aside.
- Meanwhile, heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the onion, poblano pepper, and garlic. Cook, occasionally stirring, until starting to soften, 5 minutes. Add the tomato paste and cook stirring, for about 2 minutes.
- Pour the water into the pot and stir to scrape up any browned bits. Stir in the crushed tomatoes, sugar, and Italian seasoning and bring to a boil. Reduce the heat to simmer, cover and cook, occasionally stirring, until it thickens, about 30 minutes or until desired consistency. Taste and adjust the seasoning as necessary.
- Add the tuna and stir it into the sauce. Then stir in the parsley. Stir in the cooked pasta until they're coated. Butter a 9-by-13-inch baking dish and transfer the pasta mixture to the dish.
- Top the casserole with the cheese and bake until golden, 25 to 30 minutes. Remove from the oven and sprinkle the remaining parsley. Serve piping hot.
Notes
- To store: cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for 3-4 days. You can also freeze the casserole for up to 3 months.
- To reheat: preheat your oven to 350°F. If the casserole is refrigerated, reheat it in the oven for 20-25 minutes or until heated. If the casserole is frozen, let it thaw in the refrigerator overnight, then reheat it in the oven for 30-35 minutes or until it's heated through. You can also reheat individual portions in the microwave on high for 1-2 minutes or until hot.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.