Creamy Tuna Pasta Bake
Creamy tuna pasta bake is the perfect weeknight dinner. This tuna casserole is ready on your table in 35 minutes, it has an easy 7-minute prep and easily feeds a family of six.
Servings: 6
Calories: 493
Ingredients
- 10 ounces short pasta (300 grams), see note 1
- 1.5 cup broccoli florets (75 grams), see note 2
- salt for pasta, see note 3
- 1.5 tablespoon herbs de provence
- ½ teaspoon celery salt
- ¼ teaspoon ground black pepper
- 5 ounces canned sweetcorn , drained (150 grams)
- 7 ounces canned tuna , drained (200 grams)
- 7 ounces cheese ,shredded or sliced (200 grams), see note 7
- ¾ cup half and half
- ½ cup sour cream
Instructions
- Cook the pasta according to package instructions. 5 minutes, before the end, add broccoli florets. Cook until both the pasta and broccoli are ready. Drain when ready.
- While waiting for the pasta to cook, preheat the oven to 400° Fahrenheit (200° Celsius). Then, mix together about an ounce of shredded cheese with half and half and sour cream. Set aside.
- Put the pasta and broccoli back into the same pot (but if too full choose a larger one or a large bowl instead). Add herbs de Provence, celery salt, black pepper, drained sweetcorn, drained tuna and the sour cream mixture. Mix until well combined.
- Pour into a casserole dish or any oven-proof dish, large enough to hold the mixture. Cover with cheese and bake in a preheated oven at 400° Fahrenheit (200° Celsius) for 20 minutes or until the cheese is nice golden brown and you can see the sauce bubbling away.
- Enjoy!
Notes
- Pasta – use any short-shaped pasta like penne, rigatoni, bow tie pasta or ziti.
- Broccoli – I used about 1.5 cup of small fresh broccoli florets. This is about 2.6 ounces (75 grams). You can increase the amount to 2 cups, if you like.
- Salt – it’s important that the pasta has enough salt so it’s not bland. Taste one to see if you like the level of saltiness.
- Herbs de Provence can be substituted with oregano.
- Half and half (US) = Single cream (UK).
- This recipe can be easily doubled or halved.
- Cheese – I used about an ounce of shredded cheddar and 4 ounces of sliced mozzarella on top. Use either of them. Gouda is also a great option.
- Tuna Pasta Bake keeps well in the fridge (stored in air-tight container) and will last for up to 3 days. It can be also divided into individual portions (stored in air-tight containers or Ziploc bags) and kept in the freezer for up to a month.
- The overall time (prep + cooking) takes less than 35 minutes, as some of the prep is done while waiting for the pasta to be cooked. However, some pasta takes longer to cook, than others. I cook mine 8 minutes max. TIP: If you want to save time, check the pasta cooking time when in store and choose the quickest ones.
- For more tips, substitutions or if in doubt, I recommend reading the full post (above this recipe card).
Nutrition Facts
Creamy Tuna Pasta Bake
Amount per Serving
Calories
493
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Cholesterol
62
mg
21
%
Sodium
554
mg
24
%
Potassium
382
mg
11
%
Carbohydrates
46
g
15
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
27
g
54
%
Vitamin A
768
IU
15
%
Vitamin C
13
mg
16
%
Calcium
333
mg
33
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?I love hearing from you when you've made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.