I don't think I have ever been able to resist a second helping of this Easy Creamy Tomato Tuna Pasta Bake. This meal that is both simple and delightful with rigatoni pasta tubes in a super flavourful creamy tomato sauce, that your whole family is sure to love.
I have been a big fan of cosy and hearty pasta bakes throughout my life. Tuna pasta and Cheesy Pasta, and Stovetop Mac and Cheese were among my favourite childhood dinners and also a go-to during my student days.
My goal with this recipe was to inject some big bold flavours into the sauce and give it a wow-factor that other tuna pasta bakes lack. I have also found that some tuna bakes can be a little dry. Somehow tinned tuna absorbs a lot of liquid when baked in the oven. I have added milk and cream to ensure the sauce remains moist and juicy.
Short on time and need a really quick pasta recipe? Check out my Tuna Pesto Pasta. Or for another easy recipe with canned tuna try this Tuna Melt Wrap. It has all the cheesy tuna goodness of this pasta bake and takes just 15 minutes to put together.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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5 reasons why you'll love this recipe:
- Hidden veggies: with red peppers and sweetcorn in the pasta bake there's no need to worry about putting on extra veggies.
- Delicious grilled cheese topping with optional breadcrumbs to make it extra crispy.
- Made with basic ingredients. All easy to find at your local supermarket, and you probably have some of them in your store cupboard already.
- Easy peasy pasta dish and on the table in just 40 minutes. Perfect for busy a weeknight.
- Yummy leftovers. Tastes even better the next day and freezes well.
Key ingredients:
The ingredient list for this recipe is longer than I originally imagined it would be. I experimented with various seasonings and sauces I had in my fridge and cupboard and fell in love with the tasty flavours they all brought to the dish. I've listed most of these extras as optional if you're looking to keep things simple.
- Tuna fish - use canned tuna, ideally in spring water instead of oil or brine.
- Pasta - I like to use rigatoni because I like it when the filling makes its way into the tubes, but fusili, penne or conchiglie (pasta shells) will all work well.
- Seasoning - oregano, paprika and cayenne pepper bring bold flavours to the sauce.
- Tomato passata - I use passata instead of canned chopped tomatoes because I find a smooth sauce mixes well with the cream. It's also a key ingredient in my Tomato & Mascarpone Pasta Sauce.
- Milk & cream - bring richness and additional moisture to the sauce. I use single cream.
- Tomato purèe (tomato paste) - gives the creamy sauce a pronounced tomato taste.
- Red peppers and sweetcorn - because a meal just isn't complete without veggies.
Optional ingredients:
- Tabasco sauce - adds additional heat.
- Worcester sauce - adds umami flavour to the sauce.
- Breadcrumbs - sprinkle these onto the cheesy topping to add a crunch
- Jalapeños - are placed on top of the tuna bake to add a little extra heat. I use fresh jalapeños but you could also use the jarred pickled kind.
Substitutions
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Cheddar cheese: Grated mozzarella cheese or another type of hard cheese will also work well.
- Cayenne pepper: If you are very sensitive to spice you can swap the cayenne pepper for black pepper or leave it out.
- Single cream: Substitute with crème fraîche or sour cream. You can use a low-fat cream if you wish to make the tuna bake a little lighter.
Variations:
- Spicy: Add hot sauce or red chilli flakes.
- Italian style: Switch the sauce for a traditional marinara sauce with fresh basil.
- Creamy: With a creamy white sauce instead of a tomato-based sauce.
Recipe steps:
*Be sure to see the recipe card below for the full ingredients list & instructions! *
1. Cook the pasta: Bring a large pan of salted water to boil and cook the pasta until al dente on a medium-high heat, according to package instructions.
2. Fry the onions, red peppers and garlic: Put a large frying pan on a medium heat, add oil and fry the onions and peppers until they are soft and the onions are translucent. Add the garlic and cook for a further minute. Then stir in the tuna and cook until warmed through.
3. Make the sauce: Add tomato passata, tomato purèe, milk, oregano, smoked paprika and cayenne pepper, chicken/veg stock powder, Worcester sauce (if using) and corn. Simmer for 10 minutes before stirring in the cream and optional Tabasco Sauce.
4. Assemble: Mix the pasta and sauce together and spoon into an ovenproof baking dish. Top with grated cheese, breadcrumbs and jalapeños (optional).
5. Grill: Place the tuna bake under the grill until the cheese has fully melted and browned. This should take around 5 minutes.
Serving suggestions
With protein-rich tuna and hidden veggies, this easy pasta bake makes for a hearty standalone meal. A green salad on the side is great for breaking up the richness. A side of garlic bread is also a good shout.
FAQs
The cayenne pepper and tabasco will give it a little bit of a kick, but it is not super spicy. I'd say it's less than a medium level. Skip the cayenne pepper, tabasco and jalapeños if you are very sensitive to spice
The cooked tuna pasta bake will keep in the fridge for up to 3 days. Make sure you refrigerate it as soon as it is cool and cover with cling film or store leftovers in an airtight container.
You can freeze the cooked tuna pasta bake for up to 3 months. You can also freeze the sauce alone. This would give you a 15-minute dinner with freshly cooked pasta and melted cheese.
More pasta bakes:
Looking for more dinner ideas? Browse my other pasta recipes, they're all simple, tasty, and most can be whipped up in 30 minutes or less.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Tomato Tuna Pasta Bake
Equipment
Ingredients
Filling:
- 400 g (14 oz) rigatoni pasta (Note 1)
- 1 tbsp olive oil
- 1 onion chopped
- 2 medium bell peppers cut to. 1cm / ½ inch pieces
- 3 cloves garlic crushed
- 2 200g cans (8 oz) tuna (Note 2)
- 400 ml (1 ⅔ cups) tomato passata
- 2 tbsp tomato puree
- 100 ml (½ cups) milk
- 1 tsp ground oregano
- 2.5 tsp smoked paprika
- 0.5 tsp cayenne pepper (Note 3)
- 1 tsp veg of chicken stock powder
- 2 tsp Worcester sauce optional
- 1 200g can (7 oz) corn (Note 4)
- 100 ml (½ cups) single cream (Note 5)
- 1 tsp tabasco sauce (optional)
Topping:
- 120 g (1 cup) cheddar cheese grated (Note 6)
- 1 handful breadcrumbs (optional)
- 2 fresh jalapenos (optional) thinly sliced
Instructions
- Bring a large pan of generously salted water to boil and cook the pasta according to packet instructions
- Meanwhile, set a large frying pan or dutch oven to a medium heat, add olive oil and fry the onion and peppers for approx. 5 minutes until soft and until the onion is translucent.
- Add the crushed garlic and fry for a further minute.
- Stir in the tuna and cook for a few minutes until warmed through.
- Mix in the tomato passata, tomato puree, milk, oregano, smoked paprika, cayenne pepper, veg/chicken stock powder, optional Worcester sauce and corn and simmer for 10 minutes.
- Stir in the cream and cook for a couple of minutes until warmed through and add Tabasco sauce if using
- Mix the sauce with the cooked pasta and spoon it into a baking dish
- Top with the grated cheddar cheese and optional breadcrumbs and jalapenos.
- Place the tuna bake under the grill until the cheese topping is molten and starts to brown. This should take around 5 minutes.
- Serve and enjoy.
Notes
- Pasta: I like to use rigatoni because it's super yummy when the filling makes its way into the large pasta tubes. Fusili, penne and conchiglie (pasta shells) are also good options.
- Tuna: Ideally in spring water instead of oil or brine.
- Cayenne pepper: If you are very sensitive to spice you can swap the cayenne pepper for black pepper or leave it out.
- Corn: Can also use 165g or 1 cup frozen corn.
- Single cream: Substitute with crème fraîche or sour cream. You can use a low-fat cream if you wish to make the tuna bake a little lighter.
- Cheddar cheese: Grated mozzarella cheese or another type of hard cheese will also work well.
Has anyone substituted gluten free pasta in the recipe and if so, any comments on making it work and what type?
Hi Patsy, I have never tried it with gluten free pasta, but it should work fine.
This is a really delicious recipe
I have been making the same tuna pasta bake for over 50 years, this one is the very best.!!
Thank you.
Thank you for the lovely comment, Maggie. I'm so happy to hear this.
Best tuna pasta bake I've ever had! Tried 5 or 6 different recipes and yours is so good and flavourful.
Thanks for commenting Jess, I'm really happy to hear you enjoyed it.
This looks delicious! Love that it’s healthy
too!