tuna and pasta casserole recipe

Written BySheba G Updated On
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The Best tuna and pasta casserole recipe

I’m so excited to share with you one of my family’s favorite recipes: tuna and pasta casserole. This dish has been a staple in our household for years, and for good reason. It’s easy to make, feeds a crowd, and is perfect for busy weeknights or special occasions. My kids love helping me in the kitchen, and this recipe is a great way to get them involved.

We’ve made it for family gatherings, potlucks, and even just a quick weeknight dinner. The best part? It’s a great way to get some protein and veggies on the table without breaking the bank or spending too much time cooking. I love that this recipe uses canned tuna, which is affordable and convenient.

The pasta adds a nice texture and helps to soak up all the delicious flavors. Plus, it’s a great way to use up leftover pasta or veggies. My family is always happy when I serve this casserole – it’s just that good! And the best part?

It’s super easy to customize with your favorite ingredients or leftovers. I like to add some frozen peas for an extra burst of color and flavor. We’ve also added diced onions, bell peppers, or mushrooms when we had them on hand. The key to making this recipe shine is in the sauce – I use a simple mixture of mayonnaise, sour cream, and chopped herbs like parsley or dill.

It adds a rich, creamy element that complements the tuna perfectly. And don’t even get me started on how well it freezes! This recipe has been a game-changer for our family meal planning. We can easily make a batch on Sunday evening and enjoy it throughout the week or store it in the freezer for later use.

Tuna and Pasta Casserole

4.5 from 1959 votes

Tuna and Pasta Casserole is a comforting and flavorful dish perfect for a hearty meal. It combines tender pasta, savory tuna, and a creamy sauce, all baked to perfection.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

8 oz (225g) pasta shapes
2 cans (5 oz/140g each) tuna in oil, drained
1 can (14.5 oz/411g) diced tomatoes
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup (240ml) heavy cream
1 cup (100g) shredded cheddar cheese
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tbsp (30ml) olive oil

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a boil.
3Add pasta and cook until al dente, about 8-10 minutes.
4Drain and set aside.
5While the pasta is cooking, heat olive oil in a large skillet over medium heat.
6Add onion and garlic, sauté until softened and translucent, about 5 minutes.
7Add diced tomatoes (with juice), oregano, and basil to the skillet.
8Simmer for 5 minutes, stirring occasionally, until the mixture has thickened slightly.
9Stir in the drained tuna, breaking it up with a fork.
10Cook for an additional 2 minutes, until the tuna is heated through.
11Remove the skillet from heat and stir in the heavy cream and half of the shredded cheese.
12Season with salt and pepper to taste.
13In a 9×13-inch (23×33 cm) baking dish, combine the cooked pasta and the tuna mixture.
14Stir well to ensure the pasta is evenly coated.
15Sprinkle the remaining shredded cheese evenly over the top of the casserole.
16Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden.
17Remove the casserole from the oven and let it rest for 5 minutes before serving.
18This allows the casserole to set slightly and makes it easier to serve.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 20g

📝Notes

Tips: You can add vegetables like bell peppers or spinach for extra nutrition. For a spicier kick, add red pepper flakes to the sauce.

This tuna and pasta casserole is always a crowd-pleaser – whether we’re serving it at home or taking it to a potluck. It’s an easy way to get some protein and veggies on the table without breaking the bank or spending too much time cooking.

Plus, it freezes beautifully! We love having leftovers on hand for future meals – just thaw and reheat as needed.

❓ Frequently Asked Questions About Tuna and Pasta Casserole

Q: Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna if you prefer! Just be sure to cook it before adding it to the casserole.

Q: What type of pasta should I use?

Choose a short pasta shape like penne or rotini – it’ll hold up well to the sauce.

Q: Can I make this recipe gluten-free?

Just swap out the traditional pasta for gluten-free options like rice-based pasta or zucchini noodles.

Q: How long can I store this casserole in the fridge?

This casserole will keep in the fridge for up to 3 days – just make sure it’s stored in an airtight container.

Q: Can I freeze individual portions?

Yes! Simply portion out individual servings before freezing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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