Jump to RecipeJump to Video

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!

This Tuna Pasta Bake is a family dinner made from the tins and jars you probably have in the cupboard: tuna, sweetcorn and passata, mixed with pasta and baked under a cheesy top. It takes 40 minutes from start to finish and serves 6. I make mine with gluten free penne and vegan cheese, but regular pasta and any cheese work just as well. If you would rather skip the oven, try my Tuna Pasta on the hob.

tuna pasta bake in a large white casserole dish served with a spoon.
James Wythe

Tuna Pasta Bake at a Glance

James's tipPress the cheese down onto the pasta so it browns evenly. If the top is still pale after 25 minutes, finish the dish under a hot grill for 3 to 5 minutes.

What can I cook?

Got pasta? See what else you can cook.

Show me recipes
5 minsPrep
35 minsCook
40 minsTotal
6Serves
Store cupboardFamily dinnerOne dishOven baked

Key ingredients

  • Penne
  • Tuna
  • Sweetcorn
  • Passata

Why you'll love it

  • About 540 kcal a portion
  • Made from tins and a jar
  • Ready in 40 minutes

Quick summary

This tuna pasta bake mixes cooked penne with tuna, sweetcorn, passata, red onion, garlic, spinach and herbs, tops it with cheese and bakes it for 25 minutes at 200°C fan (220°C conventional, gas 7). It serves 6 and is about 540 kcal a portion.

Summarise this recipe with AI:ChatGPTClaudePerplexityGoogle AIGrok

Table of Contents

Save this recipe!

I'll email you a shopping list plus helpful tips to make the best version of this recipe

SAVE RECIPE

Why this recipe works

This baked tuna pasta is a warming dish for cold autumn and winter evenings. It comes together in minutes once the pasta is cooked, then bakes for 25 minutes at 200°C fan (220°C conventional, gas 7).

Because this bake is mostly tins, a jar and a packet of pasta, it is a great one to keep in mind when your fresh produce runs out and you have not quite made it to the shop.

If you search for tuna pasta bake ideas, you will find plenty of creamy ones made with a white sauce or a tin of condensed soup. Mine has no creamy sauce. Instead it is full of sweetcorn and tomato flavours, covered in a cheesy top, so a tomato based tuna and sweetcorn pasta bake like this one is quick to make and easy to love.

This was inspired by my Vegan Pasta Bake and Sausage Pasta Bake, and it goes well with a bowl of Three Bean Salad.

Ingredients to make Tuna Pasta Bake

tuna pasta bake ingredients laid out on a white background.
  1. Penne Pasta: I use gluten free penne, but regular penne works just as well. Any tube shaped pasta will do. If you have some spare, try making my One Pot Pasta.
  2. Garlic Cloves: add a delicious flavour to the bake.
  3. Red Onion: is my favourite onion to use in my dinners.
  4. Tinned Tuna: Drain the tuna well so the bake is not watery. Tuna in water or in oil both work. If you have some spare, try my Tuna Pasta Salad.
  5. Sweetcorn: should also be drained.
  6. Passata: is pure tomatoes that have been pureed and strained. If you have any jars spare then try my famous Vegan Lasagne recipe.
  7. Dried Oregano: pairs great with tomato.
  8. Dried Basil: has a sweet and savoury flavour profile.
  9. Fresh Spinach: adds a great colour as well as nutrients to this dish.
  10. Grated Cheese: I use vegan cheese, which makes this a dairy free pasta bake, but any cheese that melts well works. Cheddar, mozzarella or a mix are all good.
  11. Salt and Pepper: finish off the flavours of this simple tuna bake. The tuna, passata and cheese already carry some salt, so taste before you add more.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Penne Pasta: can be replaced with whatever tube shaped pasta you have on hand. Macaroni, shells or fusilli all work well.
  • Garlic Cloves: are best fresh, but can be replaced with minced or dried garlic if needed.
  • Red Onion: A white or brown onion also works.
  • Tuna: Not a tuna fan? Try tinned salmon or cooked chicken instead. For another fish pasta, try my Prawn Linguine.
  • Vegetables: If you’d like to replace or add to the corn, you could try grated carrot, frozen peas, mushrooms or broccoli.
  • Passata: You can use tinned tomatoes, tomato purée or paste if you don’t have passata. You may need to adjust the amounts to produce the correct consistency.
  • Cheese: Any melting cheese or a vegan cheese works. You can also leave it off: the pasta on top browns instead of melting, so keep an eye on it for the last 5 minutes. Without cheese it is about 405 kcal a portion.

Variations

  • Spicy: add a pinch of chilli flakes or a finely chopped fresh chilli for a spicy tuna pasta bake.
  • Deluxe: Finish the bake under a hot grill for the last 3 to 5 minutes to crisp up the cheese. Add some extra vegetables and serve with garlic bread (gluten free if you need it) for a deluxe meal.
  • Kid friendly: If your children are not tuna fans, swap it for tinned chicken. Crumble some crisps on top before baking for a fun treat!

No tuna in the house? My Chickpea Tuna Salad uses chickpeas in its place.

How to make Tuna Pasta Bake

boiling penne pasta in a large silver pot.

Step 1: Firstly, boil the pasta following the packet instructions, and preheat the oven to 200°C fan (220°C conventional, gas 7).

diced red onion and crushed garlic on a wooden chopping board with large knife.

Step 2: Next, dice the onion and crush the garlic.

tuna pasta bake ingredients mixed together in a large white casserole dish.

Step 3: Once the pasta has cooked, drain and add to a large baking dish along with the onion, garlic, drained tuna, drained sweetcorn, passata, spinach, herbs, salt and pepper, and mix together.

tuna pasta bake in a large white casserole dish topped with cheese for baking.

Step 4: Finally, top with the grated cheese and bake for 25 minutes at 200°C fan (220°C conventional, gas 7), until golden and bubbling.

Hint: For an extra crisp top, finish the bake under a hot grill for the last 3 to 5 minutes. A bowl of Rocket Salad goes well on the side.

Leftovers

Cool leftover tuna bake quickly, then keep it in an airtight container in the fridge and eat it within 2 days. You can also freeze it for up to 3 months. Reheat it only once, until steaming hot all the way through. If you like to cook a big batch of a bake, try my Chicken Pasta Bake too.

Recipe FAQs

What goes with tuna pasta bake?

A crisp green salad, garlic bread or Air Fryer Broccoli all work well. Any green vegetable you have in the fridge does the job.

Can tuna pasta bake be reheated?

Yes. Reheat a larger portion in the oven, covered with foil, and a single portion in the microwave. Reheat it only once, until steaming hot all the way through.

Can you make tuna pasta bake dairy free?

Yes. I use a vegan cheese on mine, so it is dairy free. Tinned tuna, sweetcorn and passata contain no dairy as a rule, but check the labels on yours.

Can you make tuna pasta bake without cheese?

Yes. Leave the cheese off and the pasta on top will brown instead of melting, so keep an eye on it for the last 5 minutes. It is still a tasty tomato and tuna bake, at about 405 kcal a portion.

Can you freeze tuna pasta bake?

Yes, for up to 3 months. Cool it completely, freeze it in an airtight container (in portions if you like), thaw it overnight in the fridge and reheat it until steaming hot all the way through.

Where does tuna pasta bake come from?

Tuna and pasta casseroles became popular in the mid 1900s, when tinned tuna and tinned soup made a quick family dinner. This version swaps the creamy soup for passata and sweetcorn.

tuna pasta bake served in a white casserole dish with a spoon for serving.

You might also like

tuna pasta bake in a large white casserole dish served with a spoon.
Pin Print
Save
5 from 10 votes

Tuna Pasta Bake

By: James Wythe
A comforting tuna pasta bake made from store cupboard tins and passata, topped with cheese and baked until golden. Easy to make and a hit with all the family!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6

Equipment

Ingredients 

  • 500 g penne pasta, (I used gluten-free)
  • 3 garlic cloves, crushed
  • 1 small red onion, diced
  • 2x 145 g tinned tuna, drained
  • 1 tinned sweetcorn, drained
  • 1 690g jarred passata
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 200 g grated cheese, (I used vegan)
  • 1 handful fresh spinach, (optional)
  • salt & pepper

What can I cook?

Got leftover pasta? See what else you can cook with it.

Show me recipes

Instructions 

  • Firstly, boil the pasta following the packet instructions, and preheat the oven to 200°C fan (220°C conventional, gas 7).
  • Next, dice the onion and crush the garlic.
  • Once the pasta has cooked, drain and add to a large baking dish along with the onion, garlic, drained tuna, drained sweetcorn, passata, spinach, herbs, salt and pepper and mix together.
  • Finally, top with the grated cheese and bake for 25 minutes at 200°C fan (220°C conventional, gas 7), until golden and bubbling.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Cool quickly, then store in an airtight container in the fridge for up to 2 days. Reheat only once, in the oven or the microwave, until steaming hot all the way through.
To Freeze: Freeze in an airtight container for up to three months.
Tip 1: Tube-shaped pasta works best in pasta bakes. If you change from penne, I’d recommend using another tubular pasta like macaroni or rigatoni, but fusilli will also work well.
Tip 2: If you love spicy dishes, you could add a finely chopped fresh chilli or some chilli flakes to this tuna pasta bake.
Tip 3: If you are vegetarian, leave out the tuna and add some extra vegetables! Carrots, broccoli, and/or peas are all great options!

Nutrition

Calories: 540kcal | Carbohydrates: 78g | Protein: 29g | Fat: 13g | Saturated Fat: 7g | Fiber: 6g | Sugar: 9g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

Categorized as:
, , , , , , ,

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

Read More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. 5 stars
    Loved this recipe Easy to make and easy to adapt to the ingredients I had in the cupboard. Easy to adapt to a single person. I am so looking forward to other recipes

    Reply

  2. 5 stars
    Excellent recipe, thanks! My kids aren’t really fussy anymore, but a Tuna Pasta Bake experience from some years ago made them wary of this one when I served it up.

    Suffice to say – wariness now overcome! And a very positive endorsement from my wife too.

    I used fresh basil leaves as I had some to hand – I respectfully think they lifted the flavours even more.

    Reply

  3. 5 stars
    Lovely recipe, my family really enjoyed it and I’ll definitely make it again, but I’d say that it’s more like 6 portions rather than 4. Thanks for the recipe!

    Reply