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One-Pot Creamy Tuna Pasta Bake

Close-up of creamy tuna pasta made with rigatoni, green peas, and a golden baked cheese crust.
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Make this simple, comforting, one-pot creamy tuna pasta bake for a quick weeknight dinner using pantry staples.

Ingredients

Scale
  • 12 oz pasta (penne or rotini)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 cup water or chicken broth
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 (5 oz) cans tuna in water, drained
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and set aside.
  2. In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the condensed soup, milk, water or broth, parsley, pepper, and salt. Bring the mixture to a gentle simmer, stirring constantly until slightly thickened.
  5. Remove the pot from the heat. Stir in the drained tuna, frozen peas, and the cooked pasta. Mix well to coat everything in the sauce.
  6. Sprinkle the shredded cheddar cheese over the top of the pasta mixture in the pot.
  7. Cover the pot and let it sit for 5 minutes, allowing the residual heat to melt the cheese. Stir gently before serving.

Notes

  • For a crispier top, transfer the mixture to a small oven-safe dish after step 5, top with breadcrumbs, and bake at 375°F (190°C) for 10 minutes.
  • You can substitute cream of celery or cream of chicken soup for mushroom soup.
  • Use any short pasta shape you have on hand.

Nutrition

Find it online: https://savorsensations.com/tuna-pasta-one-pot-creamy-bake-recipe/