Tuna Pasta Bake is perfect for a midweek family meal, and it’s tasty, quick and is made using cheap, basic store cupboard ingredients.
Tuna – check
Pasta – check
Tomatoes – check
Herbs – check
This Tuna Pasta Bake recipe proves you don’t need a lot of fresh ingredients in the house to eat well.
With a few store cupboard essentials, you can make a delicious family meal in no time.
For the full list of ingredients and printable instructions, please see the recipe card at the end of this post. But, before you scroll straight there, take a look at the more detailed “how to” just below.
The ingredients for tuna pasta bake are staples in pretty much all store cupboards, so everyone will be able to make this quick.
As well as being simple to whip together, it’s a winner with families, and they’ll be wanting it added to the meal plan week after week.
The kids always get involved when making our Tuna Pasta Bake because of crisps.
It’s all about destruction, and they love crunching up all the crisps and helping to scatter them over the top of the pasta bake.
Adding a sprinkling of crisps and cheese on top give the pasta bake a golden, crunchy crust that just makes this dish!
You could use put any old pasta shapes you’ve got in the cupboard.
I would usually opt for penne type pasta or fusilli as they cook well and hold the coating of the pasta bake sauce.
They’re also versatile and can be used regularly in other dishes.
There have been many times when we’ve got half empty packs of pasta, and it’s okay to mix them up and have a variety of shapes.
Save some time
If you’re in a rush in the evenings and don’t have time to get dinner sorted, this is a great dish to prepare in advance.
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You can then heat it up the oven later on when it’s time to eat. It’s worth letting the dish sit at room temperature for 10 minutes before putting it in the oven if you’ve had it chilling.
It should keep well for 1-2 days.
A tuna pasta bake is great served with a side salad and warm, crunchy garlic bread to help pop up the sauce.
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Tuna Pasta Bake RecipePrint Pin Rate
- 500 g pasta 29p/500g
- 1 tbsp oil 2p, 10p/100ml
- 2 medium onions, finely chopped 32p, 16p each
- 3 cloves garlic, finely chopped 9p, 3p/bulb
- 3 400 g tinned tomatoes 87p, 29p/can
- 1 tsp dried basil (or handful of fresh leaves) 5p
- 4 145 g tinned tuna £2.60, 65p/can
- 325 g tinned sweetcorn 35p/can
- 2 25 g salted crisps, crushed 26p, 13p/pack
- 150 g cheddar cheese, grated 67p, 45p/100g
- Salt and pepper to taste
- Cook the pasta for around 8 minutes until ¾ part done.
- Heat the oil in a non-stick pan and sauté the onions and garlic until lightly browned.
- Add the tomatoes and basil and cook for 15 minutes on a medium heat.
- Stir in the tuna and sweetcorn, then season with salt and pepper.
- Add the drained pasta into the pan with the tuna mix. Coat the pasta thoroughly and then transfer into a large oven proof dish.
- Sprinkle the crisps and cheese on top and then cook for 20 minutes on 200C on the middle shelf.