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Quick and Delicious Tuna Pasta Casserole

Easy Tuna Pasta Casserole

Camila Benitez
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 12

Tools

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

How to Store & Re-Heat
  • 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.
Make-Ahead
To make ahead, follow the recipe instructions until you transfer the pasta mixture to the baking dish. Instead of baking it immediately, cover the dish tightly with plastic wrap or aluminum foil and refrigerate it until you're ready to bake it.
When you're ready to bake the casserole, preheat your oven to 400°F. Remove the plastic wrap or foil and bake the casserole for 25-30 minutes or until it's heated through and the cheese is golden and bubbly. If you're baking the casserole cold from the refrigerator, you may need to add an extra 10-15 minutes to the baking time.
How to Freeze
To freeze, let it cool completely after baking. Once it's cool, wrap the entire baking dish tightly with plastic wrap and then wrap it again with aluminum foil to prevent freezer burn. You can also transfer the casserole to a large freezer-safe container with a tight-fitting lid. Label the container with the date and contents and freeze it for up to 3 months.
When ready to enjoy the frozen casserole, remove it from the freezer and let it thaw in the refrigerator overnight. Once it's thawed, preheat your oven to 350°F, remove the plastic wrap and foil, and bake the casserole for 30-35 minutes or until it's heated and the cheese is golden and bubbly. You can also reheat portions in the microwave on high for 2-3 minutes or until hot.
Nutrition Facts
Easy Tuna Pasta Casserole
Amount per Serving
Calories
284
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
17
mg
6
%
Sodium
 
315
mg
14
%
Potassium
 
353
mg
10
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
685
IU
14
%
Vitamin C
 
21
mg
25
%
Calcium
 
179
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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