Tuna Pasta Casserole is a classic, comforting dish for busy weeknights or crowd-feeding. This tomato-based casserole is made with penne pasta, vegetables, and canned tuna, then topped with gooey Monterey jack cheese for an irresistible combination of flavors and textures.
With its easy preparation and make-ahead option, this recipe is a go-to for a delicious and hearty meal that can be enjoyed any time of the year.
How to Make Tuna Pasta Casserole
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 ºF. Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions. Drain and set aside.
Meanwhile, heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the onion, poblano pepper, and garlic. Cook, occasionally stirring, until starting to soften, 3 to 4 minutes. Add the tomato paste and cook, stirring, about 1-2 minutes.
Pour the water into the pot and stir to scrape up any browned bits. Stir in the crushed tomatoes, sugar, and Italian seasoning and boil. Reduce the heat to simmer and cook, occasionally stirring, until it thickens, about 30 minutes or until desired consistency. Taste and adjust the seasoning as necessary. Add the tuna and stir it into the sauce. Then stir in 1 tablespoon of the parsley.
Stir in the cooked pasta until they're coated. Butter a 9-by-13-inch baking dish and transfer the pasta mixture to the dish. Top the casserole with the cheese and bake until golden, 25 to 30 minutes. Remove from the oven and sprinkle the remaining parsley. Serve piping hot.
Related Recipes:
- Creamy Pasta with mushroom and Caramelized Onions
- Beef Braciole with Buttered Pasta
- Baked Pasta Creamy Fettucine
- Baked Ziti
📖 Recipe
Easy Tuna Pasta Casserole
Ingredients
- 454 g / 1lb mini penne pasta (or other pasta of choice)
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion , diced
- Kosher salt and freshly ground black pepper
- 2 teaspoons knorr chicken flavor bouillon
- ½ teaspoon black pepper
- 2 garlic cloves , minced
- 1 poblano pepper or bell pepper , diced
- 800 g / 28 oz crushed tomato
- 1 tablespoon tomato paste
- ¾ cup water
- Kosher salt , to taste
- 1 tablespoon Italian mixed herbs or other dried herbs of choice
- 1 to 2 teaspoons of sugar
- 4 (142g/5 oz) cans of Chunk Light Tuna in Water, drained
- 2 tablespoons minced fresh parsley
- 2 cups (200g) shredded Monterey jack cheese, mozzarella cheese, or any melty cheese of your choice.
Instructions
- Preheat the oven to 400 ºF. Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions. Drain and set aside.
- Meanwhile, heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the onion, poblano pepper, and garlic. Cook, occasionally stirring, until starting to soften, 5 minutes. Add the tomato paste and cook stirring, for about 2 minutes.
- Pour the water into the pot and stir to scrape up any browned bits. Stir in the crushed tomatoes, sugar, and Italian seasoning and bring to a boil. Reduce the heat to simmer, cover and cook, occasionally stirring, until it thickens, about 30 minutes or until desired consistency. Taste and adjust the seasoning as necessary.
- Add the tuna and stir it into the sauce. Then stir in the parsley. Stir in the cooked pasta until they're coated. Butter a 9-by-13-inch baking dish and transfer the pasta mixture to the dish.
- Top the casserole with the cheese and bake until golden, 25 to 30 minutes. Remove from the oven and sprinkle the remaining parsley. Serve piping hot.
Notes
- To store: cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for 3-4 days. You can also freeze the casserole for up to 3 months.
- To reheat: preheat your oven to 350°F. If the casserole is refrigerated, reheat it in the oven for 20-25 minutes or until heated. If the casserole is frozen, let it thaw in the refrigerator overnight, then reheat it in the oven for 30-35 minutes or until it's heated through. You can also reheat individual portions in the microwave on high for 1-2 minutes or until hot.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
