Creamy Tuna Pasta Bake | Easy 5-Ingredient Comfort Food Dinner Recipe
A cozy, family-friendly tuna pasta bake with a creamy sauce and golden, cheesy top made from just five pantry-friendly ingredients. Easy to assemble in one dish and perfect for busy weeknights.
Ingredients
Ingredients
- 8 ounces short pasta (penne, rotini, or shells)
- 2 cans tuna (5 ounces each), drained well
- 1 jar Alfredo or cream-based pasta sauce (about 15 ounces)
- 1 cup shredded mozzarella, plus extra for topping
- 1/2 cup grated Parmesan
- Black pepper, to taste (optional)
- Frozen peas or corn, 1 cup (optional, no need to thaw)
- 1/4 cup breadcrumbs tossed with a drizzle of olive oil (optional)
- Lemon zest or a squeeze of lemon (optional)
- Dried Italian seasoning, garlic powder, or red pepper flakes (optional)
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil the pasta in well-salted water until just shy of al dente, about 1 minute less than package directions, then drain well.
- In a large bowl, combine the Alfredo sauce, drained and flaked tuna, mozzarella, and Parmesan; season with black pepper and any desired seasonings.
- Fold the cooked pasta into the sauce mixture until evenly coated; stir in peas or corn if using.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Sprinkle extra mozzarella and Parmesan over the top; add the oiled breadcrumbs if you want a crunchy topping.
- Bake uncovered for 20 to 25 minutes until bubbling and lightly golden; broil 1 to 2 minutes for deeper browning if desired, watching closely.
- Let rest 5 to 10 minutes to set, then finish with lemon zest or chopped parsley if desired and serve warm.
Notes
Undercook pasta slightly so it finishes in the oven without turning mushy. Drain tuna thoroughly to prevent a watery sauce. Taste and adjust seasoning before baking; add a splash of milk if the mixture seems tight. For meal prep, assemble up to 24 hours ahead and bake straight from the fridge, adding 5–10 minutes. Leftovers keep 4 days refrigerated; reheat with a splash of milk or water. Freeze up to 2 months and thaw overnight before reheating.