... Print

The BEST Creamy, Cheesy Tuna Pasta Bake

A close-up serving of creamy tuna pasta bake featuring pasta, peas, corn, and a golden, crispy breadcrumb topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is my family’s favorite tuna pasta bake. It is pure comfort in a dish, featuring tender pasta coated in a simple, rich cheese sauce, mixed with tuna and vegetables, and finished with a crunchy topping. It is an easy, budget-friendly weeknight dinner.

Ingredients

Scale
  • 12 ounces dried pasta (penne or elbow macaroni)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 (5 ounce) cans tuna in water, drained well
  • 1 cup frozen peas
  • 1/2 cup frozen sweetcorn
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
  3. While the pasta cooks, make the cheese sauce. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the Dijon mustard, salt, pepper, and nutmeg. Add 1 and 1/2 cups of the shredded cheddar cheese and stir until the cheese melts completely into a smooth sauce.
  6. Fold the drained tuna, cooked pasta, frozen peas, and sweetcorn into the cheese sauce until everything is evenly coated. Pour this mixture into your prepared baking dish.
  7. In a small bowl, combine the Panko breadcrumbs, 1/2 cup remaining shredded cheddar cheese, 1 tablespoon melted butter, and Parmesan cheese. Sprinkle this topping evenly over the pasta mixture.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for 5 minutes before serving.

Notes

  • For a quicker version, you can skip the baking step and serve this immediately as a stovetop creamy tuna pasta.
  • If you do not have frozen peas and corn, you can use canned vegetables, but make sure to drain them very well before adding them to the sauce.
  • You can substitute the sharp cheddar with Gruyère or Monterey Jack for a different flavor profile.

Nutrition

Find it online: https://www.purecookingjoy.com/creamy-cheesy-tuna-pasta-bake-recipe/

0 Shares
Tweet
Pin
Share