Creamy Tuna Pasta Bake (Easy Tuna Casserole with White Sauce)

This tuna pasta bake comes out rich, creamy, and seriously satisfying, with a smooth white sauce that stays silky in the oven instead of drying out. It’s made with pantry basics like canned tuna, pasta, milk, and cheese, then baked until bubbling and golden on top.

Why this tuna pasta bake uses a homemade white sauce

I used to make tuna casserole the easy way with canned soup, and honestly, it’s good. But once I started making it with a quick homemade white sauce, I didn’t really go back. It’s the same kind of sauce I use in my cauliflower mac and cheese and Greek lasagna, and it’s what gives them that smooth, creamy texture. It comes out smoother and lighter, and you can actually taste the tuna and cheese instead of everything being coated in the same heavy sauce.

You notice the difference most after it bakes. The sauce stays creamy instead of going thick or dry, because it starts out just loose enough. As it cooks, the pasta soaks up some of that sauce and it all comes together properly.

It still has that same cozy, comforting feel, and it’s just as easy to pull off on a weeknight. It takes about 30 minutes and uses simple ingredients, but it tastes like you put in more effort than you did.

If you want something similar but with chicken, try my homemade chicken noodle casserole too.

A few ingredient choices decide whether this stays creamy or turns dry

• Use short pasta like penne or fusilli. It holds onto the sauce and bakes evenly. Long noodles or very small shapes don’t work as well here.
• Cook the pasta just to al dente. It will finish in the oven. If it’s fully cooked before baking, it can turn soft and throw off the texture.
• Drain the tuna well. Extra liquid will thin the sauce too much and make the bake watery.
• Don’t let the sauce get too thick before mixing. It should still be loose enough to coat everything easily. If it thickens too much, add a splash of milk before combining.
• Choose a cheese that melts smoothly. Mozzarella or mild cheddar both work. Pre-shredded cheese is fine, but it won’t melt as smoothly as freshly grated.

Quick look at how this tuna pasta bake comes together

1. Make the white sauce until it’s smooth and just thick enough to coat a spoon. It should still feel loose.
2. Add the pasta, tuna, and vegetables and mix until everything is evenly coated. It should look slightly saucy at this stage.
3. Transfer to a baking dish and top with cheese.
4. Bake until bubbling, then let the top turn lightly golden.

Small details that make the difference

• Cook the pasta just to al dente. It keeps cooking in the oven, so starting too soft will leave it mushy.
• Don’t overcook the flour. Once it’s mixed with the butter, cook briefly, then add the milk. Too long and the sauce can lose its smooth texture.
• Keep the sauce slightly loose before baking. If it’s already thick in the pan, it will turn heavy and tight in the oven. Add a splash of milk if needed.
• Drain the tuna well. Extra liquid will water down the sauce and affect the texture.
• Take it out as soon as it’s bubbling. Waiting for a deeply golden top usually means it’s overbaked and starting to dry out.

Easy ways to change this tuna pasta bake

• Add a crunchy topping. Sprinkle breadcrumbs or crushed crackers over the cheese before baking if you want some contrast.
• Swap or add vegetables. Broccoli, spinach, or sautéed mushrooms all work. Just avoid adding anything too watery.
• Use a sharper cheese. Mix in a bit of cheddar or parmesan for more flavor, but keep a good melting cheese as the base.
• Use tuna in oil for more richness. It gives a slightly deeper flavor than tuna in water.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.95 from 17 votes

(Click stars to rate!)

Creamy Tuna Pasta Bake

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Author: Diana

• Pin It

Print Rate Recipe

This creamy tuna pasta bake is made with a quick homemade cheese sauce, canned tuna, pasta, and vegetables. It is simple, budget friendly, and baked until hot and lightly golden.

6 servings

This creamy tuna pasta bake is made with a quick homemade cheese sauce, canned tuna, pasta, and vegetables. It is simple, budget friendly, and baked until hot and lightly golden.

Equipment

• 9×13-inch (23×33 cm) baking dish
• Large pot
• Large saucepan or deep skillet
• Whisk
• Colander
• wooden spoon or spatula

Ingredients 

1/2x1x2x3x

• ▢ 16 ounces (450 g) dried pasta any short shape
• ▢ 3 tablespoons (42 g) unsalted butter
• ▢ ¼ cup (60 g) all-purpose flour
• ▢ 2 cloves garlic minced
• ▢ 2½ cups (720 ml) whole milk
• ▢ 1 teaspoon Italian seasoning
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 cup (100 g) shredded low moisture mozzarella cheese divided
• ▢ 2 5-ounce cans (280 g) tuna in water drained and flaked
• ▢ 1 cup (160 g) peas
• ▢ 1 cup (g) sweet corn fresh, frozen, or canned
• ▢ 2 tablespoons chopped fresh parsley for garnish

Instructions 

• Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish.
• Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, following package timing but checking 1 to 2 minutes early. Drain well.
• Melt the butter in a large saucepan over medium heat and saute the garlic for a minute. Add the flour and whisk until smooth.
• Cook for 1 minute, whisking constantly, until it forms a smooth paste and smells slightly nutty. Do not let it brown.
• Gradually pour in the milk, whisking constantly to prevent lumps. Continue whisking until smooth.
• Cook for 3 to 5 minutes, whisking often, until the sauce thickens slightly. It should look smooth and pourable and lightly coat the back of a spoon.
• Add Italian seasoning, nutmeg, salt, and ground black pepper. Stir to combine.
• Add ½ cup of the mozzarella cheese and stir until melted and smooth.
• Add the cooked pasta, tuna, peas, and corn. Stir until evenly coated and the tuna is broken up throughout the sauce.
• Transfer the mixture to the prepared baking dish and spread into an even layer.
• Top with the remaining ½ cup mozzarella cheese.
• Bake for 20 minutes, until hot throughout and bubbling around the edges.
• Move the dish to an upper rack and broil for 2 to 3 minutes, watching closely, until the cheese is lightly golden in spots.
• Sprinkle with parsley and serve warm.

Notes:

• Frozen peas and corn can be added straight from the freezer.
• If the sauce becomes too thick before combining, stir in a small splash of milk. It should be easy to stir, not dry.
• If you prefer not to broil, bake for an additional 5 minutes until the cheese is lightly golden. The bake is ready when the edges are bubbling, and the top cheese is fully melted with light golden spots.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven, adding a splash of water or milk if needed to loosen the sauce. Freeze in portions for up to 3 months.

Nutrition Information

Serving: 1full cup, Calories: 557kcal, Carbohydrates: 76g, Protein: 30g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 57mg, Sodium: 669mg, Potassium: 565mg, Fiber: 5g, Sugar: 10g, Vitamin A: 852IU, Vitamin C: 13mg, Calcium: 299mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

This recipe first appeared on Little Sunny Kitchen in September 2017, but was updated with new images and more information in March 2020.