A Memory-Laden Dish
Hey there! You know those dishes that just take you back? This Easy Creamy Tuna Pasta Bake is exactly that for me. I remember the first time I tried it — it was a Saturday afternoon, and I’d just found a dusty can of tuna hiding in my pantry (who knew?). With a bit of pasta and some kitchen magic, it quickly became a favorite. It’s one of those meals that makes you feel all cozy inside, and honestly, who doesn’t need a bit of that every now and then?
Why You’ll Love This
I make this when I need comfort and a meal that’s not going to leave me with a mountain of dishes. My family goes wild for it because it’s creamy, cheesy, and absolutely delicious. (Full disclosure: I once tried to swap in leftover chicken, and while it wasn’t a disaster, it wasn’t quite the same.) It’s one of those forgiving recipes that you can tweak and still have it turn out great—most of the time anyway!
What You’ll Need
- 300g of pasta (I use penne, but macaroni has snuck in there more than once)
- 2 cans of tuna in water (drained; or go for oil-packed if you’re feeling fancy)
- 1 onion, diced (or half if you’re not big on onion breath)
- 200g of grated cheddar cheese (my grandma swore by the sharp stuff, but you do you)
- 1 cup of milk (actually, cream makes it richer if you’re feeling indulgent)
- 1 tablespoon of butter
- 2 tablespoons of flour
- Salt and pepper to taste
- Optional: Fresh parsley or breadcrumbs for a crunchy top
How to Make It
- Preheat your oven to 180°C (or 350°F if you’re across the pond).
- Cook your pasta according to the package instructions. Drain it, but don’t let it get lonely — toss it back in the pot.
- In a separate saucepan, melt the butter over medium heat, then add the diced onion. Cook until it’s soft and making your kitchen smell amazing.
- Stir in the flour and cook for about a minute (or until it’s not looking pasty, which is what happened that one time I rushed).
- Gradually whisk in the milk — this is where I usually sneak a taste. Keep stirring until the sauce thickens up nicely.
- Remove from heat, and stir in half of your cheese. (This is seriously when the magic happens!)
- Combine the sauce, tuna, and pasta in the pot. Mix it all up, then pour it into a baking dish.
- Sprinkle the remaining cheese on top, and if you’re in the mood, add some breadcrumbs for extra crunch.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Then, let it sit for a few minutes (if you can wait) before diving in.
Notes from My Kitchen
Don’t stress if your sauce seems too thick — add a splash more milk, and it’s all good. Trust me, I learned this after a particularly gloopy attempt.
Mixing It Up
I’ve tried adding spinach (yum) and peas (my family wasn’t sold on this one). Give it a go and see what your taste buds say!
No Fancy Tools? No Problem!
If you don’t have a whisk, just use a fork — it works in a pinch, promise.
Keeping Leftovers
It reheats well, though honestly, in my house, it never lasts more than a day! But, if you’ve got leftovers, pop them in an airtight container and refrigerate.
What to Serve It With
We usually pair it with a crisp green salad or sometimes just some crusty bread to mop up the creamy goodness.
Pro Tips
I once skipped letting the sauce cool slightly before adding cheese — it separated, and I wasn’t thrilled. Lesson learned!
FAQ – You’ve Asked, I’ve Answered
Can I use gluten-free pasta? Absolutely! Just be mindful of the cooking time, it can vary a bit.
Is there a vegetarian version? Sure, just skip the tuna and maybe add some roasted veggies.
Can I freeze this? Probably, but I’ve never had the chance. Let me know how it turns out if you do!
