Classic Tuna Pasta Bake – A Cheesy & Crispy Comfort Dish

Craving something hearty, cheesy, and packed with flavor? This tuna pasta bake is a tried-and-true favorite! The recipe comes from my British friend, John—who loves to cook and swears this dish is a staple in his kitchen.

Tuna Pasta Bake in a glass dish

What makes it so special? It’s simple, budget-friendly, and full of comforting goodness. Tender pasta and flaky tuna are coated in a rich, savory sauce, then topped with a golden, cheesy crust that adds the perfect crunch.

Whether you’re making it for a quick weeknight meal or prepping ahead, this dish never disappoints!

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Tuna Pasta Bake Recipe

Ingredients for the Base

  • 2 cans tuna in water
  • 1/4 cup dehydrated onion
  • 3 large slices dehydrated elephant garlic (read additional info. on elephant garlic at the bottom of this post)
  • handful dehydrated mushrooms
  • 1 14.5 oz. can small-diced tomatoes
  • 4 oz. whole-wheat rotini (the spiral pasta!)
  • 2 teaspoons of vegetable stock to flavor the pasta cooking water and a tablespoon of red wine (optional)
  • Italian dried herbs—a good pinch or two to taste
  • olive oil as needed
  • 4 oz. crème fraîche, (or plain yogurt, or sour cream)
  • dash of black pepper

Ingredients for the Topping

  • 4 oz. approx. coarse shredded sharp cheddar cheese
  • 2 slices bread, made into bread crumbs

Instructions

  1. Rehydrate the onion, garlic, and mushrooms in a jug of cold water.
  2. Drain the tuna as best you can in the kitchen sink. Use a sieve.
  3. Cook the pasta in the vegetable stock for TEN minutes, no more! Drain, and place in an oven-safe dish.
  4. While the pasta is cooking, in a saucepan with about a tablespoon or two of olive oil, fry your breadcrumbs until golden and crisp. Takes a couple of minutes. Remove from pan and put aside in a small dish.
  5. In the now-empty saucepan, add about 2 tablespoons olive oil, and sauté the onion, garlic, and mushrooms until soft. 
  6. Add the can of tomatoes, and Italian herbs to taste. Also add black pepper to taste. Simmer for ten minutes.
  7. Add the two cans of tuna to the pasta and combine—breaking up the bigger tuna pieces. Add the sauce. 
  8. Next, add the crème fraîche (or sour cream, or plain yogurt), and stir gently!
  9. Smooth out the pasta and sauce, and add the grated cheese as a layer.
  10. Add the breadcrumbs on top of the cheese.
  11. Bake, uncovered, at 350°F for 30 minutes.

💡 Tip: Outside the U.S.? Most dehydrating temps here are listed in Fahrenheit — use our quick converter to see the Celsius equivalent for your machine.

Nutrition Information

  • Servings: 8 servings
  • Calories: 211kcals
  • Fat: 9g
  • Protein: 14.5g
  • Carbohydrates: 19g
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Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Mushrooms, onion, garlic

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

  • 1/2 large onion, peeled and diced
  • 3 slices fresh elephant garlic, or 1 and 1/2 to 2 cloves of "regular sized" garlic
  • 1 cup fresh sliced mushrooms

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About Elephant Garlic and 'Regular-size' Garlic

Here are some key differences between regular garlic and elephant garlic, along with additional facts:

  • Regular garlic (Allium sativum) has a bulb composed of multiple small cloves encased in a papery skin. Elephant garlic (Allium ampeloprasum) has much larger cloves, around 4-6 per bulb, with thicker skin.
  • Elephant garlic has a milder, more delicate garlic flavor compared to regular garlic which is generally more pungent and intense.
  • The cloves and bulbs of elephant garlic can be around 2-3 times the size of regular garlic cloves. An elephant garlic bulb can weigh up to 100 grams whereas a regular bulb is around 15-20 grams.
  • Elephant garlic is actually more closely related to leeks than regular garlic. It belongs to the same species as leeks and other alliums instead of being a true Allium sativum.
  • Regular garlic provides more health benefits since it contains higher levels of compounds like allicin that are responsible for many of garlic's medicinal properties.
  • In cooking, elephant garlic can provide a subtle garlicky flavor to dishes without overpowering them. It can be used similarly to regular garlic but often needs more to provide ample flavor.
  • Elephant garlic has a much shorter shelf life than regular garlic due to its larger cloves. Proper storage like drying and refrigeration helps extend its life.
  • Both types of garlic can be grown as crops in similar conditions, though elephant garlic takes several months longer to fully mature compared to regular garlic.
  • Elephant garlic has a fibrous stalk rising from the bulb, unlike the stiff central stem of a regular garlic bulb. The stalk is sometimes sliced and eaten along with the cloves.
The Tuna Pasta Bake recipe makes enough for two glass baking dishes!

Thanks, John! AKA Grandpa Yogi...

This fantastic tummy-pleasing dish came to us from Grandpa Yogi, otherwise known as John, in Derbyshire, UK! Thanks for sharing this fantastic dish with us, John!

He says, "There's nothing like the sound of the breadcrumbs' crunch as your spoon dips down into the creamy pasta." And we couldn't agree more. This Tuna Pasta Bake is now on our family's favorite food list!

Our test kitchen (yeah, right... meaning "me") cooked this up from 'start to eaten' in about an hour—plus there really is plenty enough to have two separate dishes—and the 2nd dish was devoured by my parents :-) I'm such a good daughter!

John's Helping Hand

John visited our home back in 2012, and he helped me and my hubby tremendously in the garden. How so? He helped create a compost bin out of lumber found on the property (likely from an old fence!)

Words of wisdom: Don't make a compost bin too close to your home. You don't want to be able to smell it! Read more about John's Compost Bin in our garden here.

Thanks a bunch for stopping by to read my Tuna Pasta Bake recipe. I hope you enjoy it as much our family does.

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