Tuna Pasta Bake

Creamy tuna pasta bake with broccoli, mushrooms, and a crispy cheesy topping. An easy, comforting family dinner perfect for busy weeknights.

This tuna pasta bake is the kind of comforting, no-fuss dinner that’s perfect for busy weeknights or relaxed family meals. Tender pasta is coated in a creamy, savoury sauce layered with sautéed mushrooms, sweet onion, and garlic, then combined with broccoli and flaky tuna for a hearty, satisfying dish. A sprinkle of Parmesan and fresh basil adds extra depth of flavour, while the buttery panko and melted cheese topping bakes up golden and crisp.

It’s simple to make with everyday ingredients, but still feels like a complete, cosy meal straight from the oven. Whether you’re feeding a crowd or just looking for something warm and filling, this tuna pasta bake is an easy go-to that everyone will come back for.

Tips for Best Results

• Undercook the pasta slightly so it finishes cooking in the oven without becoming too soft.
• Take your time with the mushrooms and let them brown properly for the best flavour.
• Add the liquid gradually while whisking to keep the sauce smooth and lump-free.
• Drain the tomatoes well to avoid thinning out the sauce too much.
• Break up the tuna gently so you still get some larger pieces throughout the bake.
• Mix the topping before adding it so the breadcrumbs crisp up evenly in the oven.
• Don’t skip the resting time after baking, as it helps the casserole set and makes serving easier.

Ingredients and Substitutions

• Butter – Used to build the base of the sauce and add richness. You can swap in olive oil if preferred.
• Onion – Adds depth and a slightly sweet flavour as it cooks. Shallots are a good alternative.
• Garlic – Brings a warm, savoury note. Garlic powder can be used in a pinch (about 1/2 teaspoon).
• Mushrooms – Add a hearty texture and boost the overall flavour. White or cremini mushrooms both work well, or you can leave them out.
• Salt and Black Pepper – Simple seasoning that enhances everything else in the dish. Adjust to taste.
• All-Purpose Flour – Helps thicken the sauce. A gluten-free flour blend can be used if needed.
• Milk – Creates a smooth, creamy consistency. Whole or 2% milk is best, but unsweetened non-dairy milk will also work.
• Chicken Broth – Adds extra savoury flavour to the sauce. Vegetable broth can easily be substituted.
• Diced Tomatoes – Bring a light acidity to balance the richness. If using crushed tomatoes, reduce the amount slightly.
• Parmesan Cheese – Adds a salty, nutty flavour. Similar hard cheeses like Romano or Asiago can be used.
• Fresh Basil – Gives a fresh, herbaceous finish. Dried basil works in smaller amounts if needed.
• Penne Pasta – Holds the sauce nicely. Any short pasta shape like rotini or ziti can be used instead.
• Broccoli – Adds colour and texture. Cauliflower, peas, or even spinach are great swaps.
• Tuna – Use good-quality canned tuna, well drained. Cooked chicken or salmon can be used as an alternative.
• Panko Breadcrumbs – Create a light, crispy topping. Regular breadcrumbs or crushed crackers will also work.
• Havarti Cheese – Melts smoothly and adds a mild, creamy flavour. Mozzarella, Monterey Jack, or cheddar are all good substitutes.

Looking for More Pasta Recipes?

This One Pot Pepperoni Pizza Pasta is a fun twist on pasta with bolognese sauce that incorporates pepperoni into the mix for a bowl scraping delicious dinner.

A cosy Marry Me Chicken Soup made with sun-dried tomatoes, shredded chicken, spinach, and pasta in a creamy, flavourful broth.

Add a twist to your mac and cheese game with our delicious Cajun Crawfish Mac & Cheese recipe. The perfect comfort food for any occasion!

Tuna Pasta Bake

Yield: 6 to 8 servings | Prep Time: 20 minutes | Cook Time: 45 minutes

Ingredients

• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups sliced mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 2 cups milk
• 1 1/2 cups chicken broth
• 1 can diced tomatoes, drained
• 2/3 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 12 ounces penne pasta
• 4 cups chopped broccoli florets and stems
• 2 cans solid white tuna, drained
• 1 1/2 cups panko breadcrumbs
• 1 cup shredded Havarti cheese
• 2 tablespoons butter, melted (for mixing with panko)

Directions

1. Preheat your oven to 350°F and lightly grease a large casserole dish.
2. Bring a large pot of salted water to a boil. Cook the penne until just under al dente, adding the broccoli during the final 2 minutes. Drain well and set aside.
3. Melt the butter in a large saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 4 to 5 minutes.

1. Stir in the garlic and sliced mushrooms. Continue cooking until the mushrooms release their liquid and start to brown, about 6 to 8 minutes. Season with salt and pepper. (Image 1)
2. Sprinkle the flour evenly over the mixture and stir well to coat. Let it cook for about 1 minute.
3. Slowly pour in the milk and chicken broth, whisking constantly to create a smooth sauce. Bring to a gentle simmer and cook until thickened, about 3 to 5 minutes. (Image 2)

1. Stir in the drained diced tomatoes, Parmesan cheese, and chopped basil. Remove the sauce from heat. (Images 3 and 4)
2. Add the cooked pasta and broccoli to the sauce, then gently fold in the tuna, keeping some larger pieces intact. (Image 5)

1. Spoon the mixture into the prepared casserole dish and spread it out evenly. (Image 6)
2. In a small bowl, combine the panko breadcrumbs with the melted butter and shredded Havarti. Sprinkle this mixture evenly over the casserole. (Image 7)
3. Bake for 30 to 35 minutes, or until the top is golden and the filling is hot and bubbling. (Image 8)
4. Let the casserole sit for about 5 minutes before serving.